Minestrone
Source of Recipe
Bean
List of Ingredients
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
1 T. olive oil
3 c. beef broth
1 16-ounce can tomatoes, cut up
2 T. fresh parsley
2 t. dried basil, crushed
1 t. dried oregano, crushed
1 bay leaf
Salt to taste
1/4 t. pepper
2 c. fresh veggies (any combination of uncooked cubed potatoes, carrots, broccoli)
1 can red kidney beans, drained
1 ounce spaghetti, broken (about 1/2 c.)
1/4 c. Parmesan or Romano cheese
Heat olive oil and cook the onion and chopped celery until tender, add garlic. Stir in beef broth, tomatoes-undrained, parsley, basil, oregano, bay leaf, salt & pepper and the veggies. Bring to boiling, reduce heat & cover, simmer for about 30 minutes. Add the kidney beans and broken spaghetti and cook until the spaghetti is tender, about 15 minutes. Remove bay leaf. Serve each serving with grated cheese.
*I add canned veggies sometimes too.
Some notes on when I make soup – I usually tend to add a lot of veggies and then need more broth/tomatoes and add more spices. I just eye ball it and it usually always doubles by the time I’m done “adding”.
OH and I rarely sauté – just omit the olive oil and add everything into the pot. It all softens while simmering.
Recipe
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