"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Minestrone Soup Recipe

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

Contributor:  
Contributor:  
Sandra Fowler-Hill

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
2 cloves garlic
1 medium onion
4 c. chicken broth
1 can tomato paste
1 c. dry red wine
1 tbsp. dried basil leaves
1 bay leaf
tsp. salt
tsp. oregano
tsp. pepper
tsp. red pepper flakes
2 small zucchini
2 medium carrots
2 medium stalks celery
1 package baby spinach
1 32-oz can diced tomatoes , I usually use fire-roasted or Italian-style, undrained
2 cans (15 - 16 oz. each) (one each kidney and cannellini)
1/4 cup dry uncooked small shell pasta or cheese tortellini
Shredded or grated Parmesan cheese , for serving

Directions:
Directions:
Heat oil in 8-quart dutch oven over medium heat. Chop garlic and onion and cook in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients except zucchini, spinach and pasta. Heat to boiling; reduce heat. cover and simmer 1 hour. Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Serve hot topped with Parmesan cheese.

Number Of Servings:
Number Of Servings:
10

 

 

 

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