Minestrone<< Back to list

Soup, Vegetarian
3tbspolive oil
3clovesgarlic, chopped
2onions, chopped
2cupschopped celery
5carrots, sliced
2cupschicken broth
4cupstomato sauce
1cupcanned kidney beans, drained
1cangreen beans (15oz)
2cupsbaby spinach
3zucchinis, sliced & quartered
1tbspchopped fresh oregano
2tbspchopped fresh basil
salt & pepper
cupseashell pasta
1tbspolive oil
  1. Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
  2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
  3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
  4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

8 servings

A vegetarian dish that even satisfies meat-lovers


Serena Call

Mar 30, 2007

Apr 26, 2007

Sign In