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Minestrone Soup Recipe

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This recipe for Minestrone Soup is from Nonna's Made from Scratch 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:  
1 small onion, chopped
½ cup frozen cut Italian green beans
½ stalk of celery, chopped
4 garlic cloves OR (1 Tsp. of Minced garlic)
4 cups of hot, low salt vegetable stock
1 (15 oz) can red kidney beans, drained
2 (15 oz each) cans small white bean, drained
1 (14 oz) can chopped tomatoes
½ cup carrot, chopped
2 tbsp fresh parsley, chopped Or 2 Tsp. dried parsley
1 ½ tsp dried oregano
½ tsp ground black pepper
½ tsp dried basil
¼ tsp dried thyme
3 cups hot water
4 cups fresh baby spinach (I use the frozen kind and don’t use too much of it maybe about ½-¾ of a cup.)
½ cup small shell pasta
Salt to taste

Directions:
Directions:
Heat 2 tbsp. of olive oil over a medium heat in a large saucepan. Add onion, celery, garlic, green beans in the oil until the onions begin to turn translucent.

Add vegetable stock, drained tomatoes, beans, carrots, hot water and spices. Bring it to the boil, reduce heat, cover it and simmer for 10 min.

Add spinach leaves and pasta and cook until pasta is ready 5-10 min. Dish up into warm bowls seasoned and peppered to taste. Or Just throw all ingredients in the crock pot. If using dried beans, soak overnight first, then drain and place in pot with all other ingredients and cook until the beans are soft.

Personal Notes:
Personal Notes:
Great served with fresh made cornbread or yeast rolls.

 

 

 

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