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Minestrone Soup Recipe

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

Shannon Quayle
Added: Monday, May 21, 2007


1 1b package of pink beans
2 tbsp of butter
1 large onion chopped
3 cloves of garlic
1 c slices celery
1-1-lb can of whole tomatoes
1 tsp salt
2 bay leaves
1 tsp each of ground pepper, basil leaves
1 tsp marjoram leaves, oregano leaves
2-10 oz cans of beef boullion or
better than Bouillon base, 2 tsp for 20oz water.
2-10 cans of water
1-2 c chopped cabbage
1-2 medium sliced zuccini
If desired
fresh grated parmesan cheese

Cook beans per package instructions. Set cooked and drained beans aside. Saute onion, cloves and garlic and celery in butter in a separate saute pan or large dutch oven. Transfer from saute pan to large dutch oven or soup pot the cooked veges. Add tomatoes, salt, bay leaves, herbs, and beef boullion with 2-10 oz cans of water. Simmer 20-25 minutes. Add chopped cabbage and zuccini. Cook until vegetables are tender.

Serve with fresh grated cheeze on top.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Good dinner-time soup and salad dish.




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