"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Christmas Eve Minestrone Recipe

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This recipe for Christmas Eve Minestrone, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alison Acone
Added: Monday, November 6, 2006


3 Tbsp. oilive oil
3 cloves chopped garlic
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1 cup canned kidney beans, drained
2 cups baby spinach, rinsed
3 zucchinis, diced
1 Tbsp. chopepd fresh oregano
2 Tbsp. chopped fresh basil
salt & pepper to taste
1/2 cup seashell pasta
2 Tbsp. grated parmesan cheese for topping

Over medium-low heat in a large stock pot, heat olive oil and saute garlic for 2-3 minutes. Add onion and saute for 4-5 minutes. Add celery and carrots, saute for 1-2 minutes. Add broth, water and tomato sauce, bring to boil, stirring frequently. If desired, add wine at this point. Reduce heat to low and add kidney beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30-40 minutes, the longer the better.

Fill a medium saucepan with water and boil. Add macaroni and cook until tender. Drain.

Place 2 Tbsp. of pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle parmesan on top. Mist with olive oil and serve.

Personal Notes:
Personal Notes:
Traditionally we have soup for supper on Christmas Eve. When I feel like breaking out of our clam chowder rut, I turn to this recipe. But whenever I think of minestrone, I chuckle because I think of Rich Matzelle, who really doesn't like it. "What don't you like about it?" I've asked him. "The TASTE," he replies.




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