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Minestrone Recipe

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

Michelle Trumm
Added: Wednesday, February 2, 2011


3 T Olive Oil
1 c Minced Onion
1/2 c Chopped Zucchini
1/2 c Frozen Cut Italian Green Beans
1/4 c Minced Celery
4 tsp Minced Garlic
4 c Vegetable Broth (must be vegetable)
2 (15 oz) cans Red Kidney Beans
2 (15 oz) cans Small White Beans or Great Northern Beans
1 (14 oz) can Diced Tomatoes
1/2 c Carrots (julienned or shredded)
2 T Minced Fresh Parsley
1 1/2 tsp Dried Oregano
1 1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Dried Basil
1/4 tsp Dried Thyme
3 c Hot Water
4 c Fresh Baby Spinach
1/2 c Small Shelled Pasta

Heat olive oil in a large soup pot over medium heat. Saute onions, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions become translucent. Drain and rinse the red kidney beans and the white beans. Add vegetable broth to the pot along with drained tomatoes, carrots, red kidney beans, white beans, hot water and spices. Bring to boil and reduce to simmer for 20 minutes. Add spinach leaves and pasta and cook additional 20 minutes or until desired consistency.




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