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Minestrone Soup Recipe

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This recipe for Minestrone Soup is from The Paula Campbell Soup of the Month, 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:  
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
Directions:
Directions:
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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