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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Golden Gate Minestrone Recipe

4.8 stars - based on 2 votes
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This recipe for Golden Gate Minestrone is from The Meyer Family Cookbook - Generations of Family Recipes , 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 T. olive oil
2 medium onions, chopped
1/2 green pepper, chopped
2 medium carrots, sliced
2 ribs celery, chopped
2 cloves garlic, minced
28-oz. can tomatoes, chopped
46-oz. can tomato juice
4 bouillon cubes, vegetable or chicken
1 bay leaf
1 tsp. rosemary
1 tsp. parsley
16-oz. can kidney beans
16-oz. can garbanzo beans
2 small zucchini, sliced
2 small yellow squash, sliced
2 cups uncooked macaroni
Parmesan cheese
Directions:
Directions:
Heat oil in a large pot and sauté onions, green pepper, carrots, celery, and garlic until onions are translucent. Add tomatoes, tomato juice, bouillon cubes, and herbs and simmer for 15 minutes. Add beans, zucchini, squash, and macaroni and simmer for 30 minutes. Taste for seasoning and add salt and additional herbs if needed.

Ladle into bowls and garnish with Parmesan cheese.
Number Of Servings:
Number Of Servings:
8 generous.
Personal Notes:
Personal Notes:
I usually add more vegetables and 4 cups water to make a thinner soup. Leftovers freeze well.

 

 

 

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