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Minestrone Soup Recipe

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Here's the perfect summer-time soup to put all those fresh garden vegetables to good use! It's great for a light meal served with a salad and warm bread. Take it to a potluck and watch people go back for seconds.

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Minestrone Soup Recipe

Prep: 20 min. Cook: 3-1/2 hours

Yield: 40 Servings

20 210 230

Ingredients

1 boneless beef chuck roast (4 pounds)
4 quarts water
2 bay leaves
2 medium onions, diced
2 cups sliced carrots
2 cups sliced celery
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1/4 cup chopped fresh parsley
Salt and pepper to taste
4 teaspoons dried basil
1 teaspoon garlic powder
2 packages (9 ounces each) frozen Italian or cut green beans
1 package (16 ounces) frozen peas
2 cans (16 ounces each) kidney beans, rinsed and drained
2 packages (7 ounces each) shell macaroni, cooked and drained
Grated Parmesan cheese

Directions

Place beef roast, water and bay leaves in a large kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
Remove meat from broth; cool. Add onions, carrots and celery to broth; cook for 20 minutes or until vegetables are tender.
Cut meat into bite-size pieces; add to broth. Add tomatoes, tomato sauce, parsley, seasonings, beans, peas and kidney beans. Cook until vegetables are done, about 10 minutes.
Add macaroni and heat through. Remove bay leaves. Ladle into soup bowls; sprinkle with Parmesan cheese. Yield: 40 servings (10 quarts).

Originally published as Minestrone Soup in Taste of Home August/September 1993, p39

Cutting Up Canned Tomatoes

If your recipe calls for a can of chopped tomatoes and you have a can of whole tomatoes, insert a knife into the opened can several times to cut the tomatoes. It’s much easier than using the food processor or cutting each tomato with a knife on a cutting board. —Sherry G., York, Nebraska

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