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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from Nonna Inspired Cookbook Collection , 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!

Phyllis Carchia


4 tbsp. of Butter
3/4 Cup Vidalia Onion (diced)
1/4 Cup of Celery (diced)
1/2 Cup of Carrots (diced)
2 Cloves of Garlic (minced)
1 Cup of Frozen Peas
1/2 Cup of Cabbage ( diced)
1 Can of Tomato Paste
1 Can of Crushed Tomatoes
2 Cups of Potato (diced)
2 Quarts of Chicken Stock
2 tbsp. of Concentrated Chicken Stock
1 Cup of White or Red Wine Sweet
1 Can of Cannellini Beans
1 Can of Chick Peas
1/2 Cup of Pasta (Ditallini)
Salt & Pepper
Parmesan Cheese Rind
Parmesan Cheese

In a large pot, saute the onions, celery, carrots, garlic and cabbage in butter until tender. Add tomato paste and wine and cook for about 10 minutes. Add the crushed tomatoes, stock, concentrated stock, potatoes, peas, salt, pepper and rind to the pot. Cook for 1 hour or more. Add beans, chick peas to pot and cook for another 15 minutes. Add pasta about 20 minutes before serving. You can add any other type of vegetable or beans such as black beans to this soup. This soup goes well with crusty bread.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 Minutes




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