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Minestrone Soup Recipe

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This recipe for Minestrone Soup is from , 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:  
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup chopped onion
1 clove garlic, crushed
2 Tbl butter or margarine, melted
9 med. tomatoes peeled and chopped (can use 1 large can of diced tomatoes)
2 tsp salt
1 tsp dried oregano
1 tsp dried basil
½ tsp pepper
2 (14.5 oz) cans beef broth
1 (16 oz) can navy beans (or northern beans), undrained
1 (16 oz) can kidney beans, undrained
1 large zucchini, cut in quarters then sliced
1 cup elbow macaroni, uncooked
¼ cup chopped parsley
Freshly grated Parmesan cheese (optional)
Directions:
Directions:
Cook first 4 ingredients in butter in a Dutch oven over medium-high heat, stirring constantly, until crisp-tender. Add tomato, salt, oregano, basil and pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.

Stir in beef broth and next 5 ingredients. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until macaroni is tender. Serve with parmesan cheese if desired.
Number Of Servings:
Number Of Servings:
3 1/2 quarts

 

 

 

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