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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from MLHS Class of 2019 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!

Contributor:  
Contributor:  
Eden Rivas

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 medium zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes
6 cups vegetable broth
1 (14 ounce) can cannellini beans, rinsed and drained
1 cup whole wheat elbow macaroni
1 teaspoon dried basil
1/2 teaspoon dried thyme
salt and black pepper, to taste
Parmesan chees-OPTIONAL

Directions:
Directions:
1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth, beans, pasta, basil, oregano, and thyme. Simmer until vegetables and macaroni are tender, about 35 minutes.
2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
When preparing the famous Italian Minestrone Soup, one must feel at ease with their environment. If the preparer feels lost in the space they're in, the dish will have a putrid and bitter taste. First, warm up your pot by adding olive oil, bringing it to medium heat. While it's heating, start chopping the onions, carrots, celery and zucchinis, making sure they're finely diced. Always be careful while chopping the onions, for they are known to bring even the mightiest warriors to tears. Onions remind me of the goggles my mother Shannon bought that swore to protect your eyes from the harsh sting of the onion. While they were effective, the goggles themselves were quite an amusing sight to see. They made anyone who were wearing them look as if they were gearing up for a scuba dive mission in the great depths of the ocean. All the familiar smells of the vegetables transported me to being a young child, eagerly insisting to let me assist her in the great task of preparing the soup for dinner. Once the vegetables are chopped, add them to the pot for 5 minutes to let them brown. Be careful not to burn yourself on the oil, for it is so hot that it could permanently melt a hole into your skin, never to be mended again. Slowly start to add in the green beans, diced tomatoes, vegetable broth, beans and past. After all the elements have been incorporated, add in the basil, oregano, and thyme to give the soup flare. Spices have always been a very important element in the Rivas household, due to our Hispanic and Sicilian descent. To ensure that all our spices are of best quality, my mother always made sure to buy straight from the source. Whether that meant driving all day or going by plane, she didn't rest until she could be sure that her spices were the best she could find. Let the soup and vegetables simmer until they are tender for about 35 minutes. Finally season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired. Once I got ta taste of all the vegetables, beans, and broth in harmony, my body was instantly taken to a small Italian cottage in the beautiful hills of Florence. It's familiar and savory taste always reminds of a simpler time, free of stress and heartbreak and only knowing an unconditional love.

 

 

 

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