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Minestrone Soup Recipe

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This recipe for Minestrone Soup is from Mikes Make Memories Cookbook Project, 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:  
4 tablespoons margarine
3 ozs chopped pancetta
¾ cup chopped onion
¼ cup chopped celery
½ cup chopped carrots
1 (19 ounce) can cannellini beans (kidney)
½ cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 ½ cups cubed potatoes
1 can chickpeas
2 tsp Italian spice
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
½ cup elbow macaroni
½ cup grated Parmesan cheese

Directions:
Directions:
1. Place chopped pancetta into large stock pot and heat until crisping up slightly.
2. Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and
carrots; saute for a few minutes.
3. Add beans, cabbage, chckpeas, tomatoes, tomato paste, potato, stock, garlic,
parsley, Italian spice and salt to the pot. Bring to a boil, cover, and reduce heat.
Simmer for approximately 1 hour until vegetables are barely tender.
4. Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with
grated cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Per Serving: 292 calories; protein 12.3g; carbohydrates 41.1g; fat 9.6g; cholesterol 5.9mg; sodium 765.9mg.

 

 

 

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