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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mom's Minestrone Soup Recipe

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This recipe for Mom's Minestrone Soup is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 can navy beans (drained and rinsed)
• 1 can kidney beans (drained and rinsed)
• 3 quarts beef stock (or vegetable)
• 1 cup elbow macaroni
• 1 large can tomatoes
• 1 large Onion, chopped
• 2 cloves of garlic, chopped
• 1-2 stalks celery, chopped
• 2 large carrots, chopped
• 2-cup broccoli, chopped
• 2 small Zucchini Squash, chopped
• 3 Tablespoons Italian Seasoning
• ½ teaspoon fennel seed
• ½ teaspoon Basil
• Black pepper to taste
• ½ teaspoon Savory
• ¼ teaspoon Cayenne pepper
• 1 package chopped frozen spinach (thawed)
Directions:
Directions:
1. Add stock to large stock pot and bring to a boil.
2. Add everything except beans and macaroni and return to a boil.
3. Cover and lower heat to simmer for one hour.
4. Add beans and macaroni.
5. Put heat on low and cover for 30 minutes.
6. Turn off heat and let sit until macaroni is tender.
7. Serve topped with grated parmesan cheese and a side of Italian or sourdough bread.
Personal Notes:
Personal Notes:
This is a reipe my mom developed and I helped her to tweak over the years. It's very tasty and healthy!

 

 

 

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