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Tuscan Style Minestrone Recipe

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

Contributor:  
Contributor:  
Mark B
Added: Friday, September 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
2 cubs cubed zucchini
½ cup finely chopped onion
½ cup of grated carrot
2 garlic cloves, minced
2 cups thinly sliced savoy cabbage ** you can use regular if you can’t find savoy **
1 (28oz) can Progresso Crushed tomatoes, undrained
1 (15oz) can Progresso Cannellini Beans, drained
1 cup of chicken broth
1 t dried rosemary leaves, crushed (you can leave this out if you don’t like rosemary)
2 t sugar
½ to ½ t salt

Directions:
Directions:
In large saucepan or Dutch oven, heat oil over medium heat until hot. Add zucchini, onion, carrot and garlic; cook and stir about 3 minutes or until onion is tender; Add cabbage; Cook and stir 2 minutes or until cabbage is tender; Stir in tomatoes, beans, broth, rosemary, sugar and salt. Bring to a boil. Reduce heat to low; Cover and simmer 10 minutes to blend flavors.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About an hour
Personal Notes:
Personal Notes:
This is yet another really easy soup and is great. Especially when fresh zucchini and tomatoes are in.

 

 

 

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