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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Minestrone Soup Recipe

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This recipe for Minestrone Soup is from The Family Cookbook Project, 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:  
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 large carrot, diced
1/2 lb green beans, trimmed and cut into 1/2 inch pieced
1 tsp dried oregano
1 tsp dried basil
1 28-ounce can diced tomatoes
1 14-ounce can crushed tomatoes
6 C beef broth
1 15-ounce can cannelloni beans rinsed and drained
1 c elbow pasta
1/3 c finely grated parmesan cheese
Directions:
Directions:
1.) Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 4 minutes
2.) Add celery and carrot, cook until they begin to soften, about 5 minutes.
3.) Add the garlic and stir for one minute
4.) Stir in the green beans, did oregano and basil, 3/4 tsp salt and pepper to taste. Cook 3 more minutes.
5.) Add the diced and crushed tomatoes and the beef broth to the pot and bring to a boil.
6.) Reduce the heat to medium low and simmer 10 minutes.
7.) Stir in the beans and pasta, cook until the pasta and vegetables are tender, about 10 minutes. Season with salt and pepper.
8.) Ladle into bowls and top with the parmesan cheese.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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