"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Minestrone Soup Recipe

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

Contributor:  
Contributor:  
Kate Kowalyshyn

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. extra virgin olive oil
1 Large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 Large carrot, diced
1/3 lb. green beans, trimmed and cut into 1/2 inch pieces (about 1 1/2 cups)
1 tsp dried oregano
1 tsp dried basil
Kosher salt and freshly ground pepper
29 oz. can no salt added diced tomatoes
15 oz. can crushed tomatoes
6 Cups low sodium chicken broth
1 Cup elbow pasta
1/3 Cup finely grated parmesan cheese
2 Tbsp. chopped fresh basil

Directions:
Directions:
1. Heat the olive oil in a large pot over medium high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
3. Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g

Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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