EWJ Minestrone Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c carrots (julienne)
1 c celery (chopped)
1/2 c onion (diced)
1 med zucchini (julienne)
3 cloves garlic (finely chopped)
1 c shredded cabbage or 1 c fresh spinach
3 to 4 cans of chicken broth
1 can red kidney beans (15 oz)
1 can garbanzo beans (15 oz)
1 can flat green beans (15 oz)
1 can white beans (15 oz)
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (29 oz)
1 c small pasta shells
1/2 lb lean ground beef (optional)
S & P to taste
2 teaspoons Italian seasoning
2 bay leaves
Parmesan cheese (freshly grated) for topping
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Directions: |
Directions:Prepare veggies and garlic. Place in large stock pot with enough water to cover. Add broth. Bring to a low boil. Add the beans including the liquid. Add the tomatoes and tomato sauce. Return to a slow boil. Brown ground beef, drain and rinse. Add ground beef to soup. Add salt, pepper, Italian seasoning and bay leaves. Let soup simmer slowly for several hours. Just before serving, bring to a low boil and add pasta shells. Cook until pasta is done. |
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Personal
Notes: |
Personal
Notes: Serve in colorful flat bowls with the Parmesan cheese sprinkled on top. Make some garlic toast or warm some fresh Italian bread for dipping! WONDERFUL!!!
This recipe will make enough soup for 8 - maybe more! AND it's better on the second day! So, don't forget to take some to a neighbor or friend in need of some nourishing love!
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