"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Minestrone Soup Recipe

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

Paula Campbell


3 T. olive oil
1 cup of chopped white onion
1 small zucchini,diced
1 small yellow squash, diced
1/4 cup chopped celery
4 t. minced garlic
4 cups of vegetable broth
1 can of beef consomme
1/2 cup of Italian green beans, canned or frozen
2 (15 oz) cans red kidney beans, drained and rinsed
2 (15 oz) cans cannellini beans drained and rinsed
1/2 cup shredded carrots
1 potato, peeled and cubed
1 (14 oz) can diced tomatoes
2 T. minched parsley
1 1/2 t. dried oregano
1 1/2 t. salt
1/2 t. pepper
1/2 t. dried basil
1/4 t. dried thyme
about 3 cups of hot water
1 small box of frozen chopped spinach
1/2 cup of small pasta shells

Heat oil in stock pot. Saute onion, zucchini, squash, celery and garlic.
Add broth, consomme, beans, carrots, potato, tomatoes, and spices.
Bring to a boil and simmer for 30 minutes. Add hot water 1 - 1 1/2 cups.
Add spinach and shells, simmer for an addtional 20 min, adding more water if needed.

Hint: If made ahead, cooked pasta separately and add at the last minute to keep it from being too overdone.

Personal Notes:
Personal Notes:
Serve with *Italian Antipasto Salad, **Garlic Bread Sticks and Bread.




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