Minestrone
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 20 servings (5 quarts).
Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.—Virginia Bauer, Botkins, Ohio
Ingredients
-
2 cups coarsely chopped onions
-
1 cup sliced celery
-
1/4 cup minced fresh parsley
-
1/4 cup canola oil
-
2 garlic cloves, minced
-
5 cups beef broth
-
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
-
1 can (15 ounces) tomato sauce
-
2 cups coarsely chopped cabbage
-
1 cup sliced fresh carrots
-
2 teaspoons dried basil or Italian seasoning
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
1-1/2 pounds ground beef
-
1-1/2 cups sliced zucchini
-
1 cup cut fresh green beans
-
1 can (16 ounces) kidney beans, rinsed and drained
-
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
-
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
-
1 cup grated Parmesan cheese
Directions
-
1.
In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
-
2.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.
Nutrition Facts
1 cup: 209 calories, 9g fat (3g saturated fat), 26mg cholesterol, 538mg sodium, 19g carbohydrate (5g sugars, 4g fiber), 14g protein.
© 2024 RDA Enthusiast Brands, LLC