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Minestrone Soup Recipe

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This recipe for Minestrone Soup is from The 2017 Stoel Family Cookbook, 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:  
½ lb. hamburger
1 large onion chopped
1 c. carrot thickly sliced
½ c. celery chopped
2 - 15 oz. cans garbanzo beans
2 T. soy sauce
1 tsp. rosemary, oregano, basil
½ tsp. cayenne pepper
½ c. fresh parsley chopped
3 T. olive oil
¼ lb. mushrooms halved
½ green pepper, chopped
1 - 28 oz. can stewed tomatoes
5 c. water
7 veggie/beef bouillon cubes
½ tsp. thyme & summer savory
1 c. zucchini sliced thick
½ c. elbow macaroni
½ c. brown rice
parmesan cheese
1 c. Red Wine
Directions:
Directions:
Roll hamburger into small meatballs and cook. Heat oil in a 4/5 quart Dutch Oven over med/high heat. Add rice, onion and mushrooms and cook stirring frequently until golden. Add carrot, green pepper, celery, and tomatoes, stir to break up tomatoes. Add soy sauce and garbanzo beans, macaroni, water bouillon cubes, rosemary, oregano, basil, thyme, summer savory, and cayenne. Add ½ cup of red wine if desired. Bring mixture to a boil, then decrease heat and simmer for 40 minutes. Stir occasionally, then add zucchini and cook 8 minutes or until zucchini is tender. Stir in remaining ½ cup of red wine and sprinkle with parsley. Serve with Parmesan cheese. Makes 4 quarts.

 

 

 

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