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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from The Elwood 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!

Contributor:  
Contributor:  
Mary Elwood

Category:
Category:

Ingredients:  
Ingredients:  
4 Cups Vegetable Broth
28 oz. can of petite diced tomatoes
2 Tablespoons tomato paste
1 yellow squash and 1 Zucchini squash cut up
(You can find frozen in the vegetable section at the store.)
l Medium onion chopped (if you like more onion use more)
2 cloves garlic cut up
1 Cup chopped carrots
1 Cup chopped celery
1 can Kidney Beans
1 cup frozen or canned Green Beans
2 Teaspoons Parsley
1 Cup small pasta

Directions:
Directions:
In a good size pot put all the ingredients together except pasta.
Cook about an hour until vegetables tender. Add the pasta and
cook about another half hour or so. You can also use a crock pot and cook
on low until supper or when you need it. Just add pasta at the end so it won't get
mushy. Very good with grated Parmasean Cheese on top when you serve.


Toasted Garlic bread goes well as a side.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 to 20 Minutes

 

 

 

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