"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
Handful of celery leaves, chopped
2 medium potatoes, peeled and diced
16 oz. can of diced tomatoes
1 cup tomato sauce
1/4 cup dry red wine (optional)
2 bay leaves
2 t. Italian herb seasoning
1 cup canned chickpeas (drained and rinsed)
1 cup frozen peas
2 t. fresh parsley, minced
salt and pepper to taste

Directions:
Directions:
In a large pot, heat the oil over a medium low heat. Add onions and saute about 5 minutes. Add garlic and continue to saute until both are golden. Add carrots, celery, celery leaves, and potatoes. Add just enough water to cover the ingredients. Stir in tomatoes, tomato sauce, wine, bay leaves, and Italian seasoning. Bring to a rapid simmer, then cover, lower hear to simmer and cook 20-25 minutes or until vegetables are just tender. Add the chickpeas, peas, and parsley. Add water if soup has become too thick. Season with salt and pepper. Simmer another 30 minutes. Discard bay leaves.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
130 calories per serving

 

 

 

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