"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Minestrone Soup Recipe

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

Contributor:  
Contributor:  
Jan Miller
Added: Thursday, June 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 TBS. olive oil
1 c. minced white onion
1/2 c. chopped zucchini
1/2 c. frozen cut Italian green beans
1/4 c. minced celery (about ˝ stalk)
4 tsp. minced garlic (4 cloves)
4 c. vegetable broth (Swanson’s) don’t use chicken broth
2 -15-oz. cans red kidney beans, drained
2 -15-oz. cans small white beans or great northern beans, drained
1 - 4-oz. can diced tomatoes
1/2 c. carrot, julienned or shredded
2 TBS. minced fresh parsley
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 c. hot water
4 c. fresh baby spinach
1/2 c. small shell pasta

Directions:
Directions:
Heat three TBS. of olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot plus drained tomatoes, beans, carrots, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight, 1 1/2 cup servings.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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