Minestrone Soup (recipe) thanks!

[Guest guest]

I printed this and will make very soon. Sounds terrific............Donna

 

" artichoke72x " <artichoke72x wrote:

I have been making this soup for years and it is just

wonderful. This soup can be easily tweaked for

variations. Chickpeas can be added instead of kidney

beans. Additional veggies, such as fennel can be

added for a change. 16 ounces of tomato juice can be

used instead of the tomato paste. Increase or

decrease the amounts of ingredients to suit your

tastes. i usually add more shell macaroni and leave

out the spinach or kale (although it's equally as good

with these ingredients). I usually add more broth

than the recipe calls for. This soup freezes really

well.

 

 

Minestrone Soup

 

2 T. olive oil

1 large onion, chopped

3 stalks celery, chopped

4 cloves garlic, minced

8 cups vegetable stock

2 cans (15 oz.) kidney beans, rinsed and drained

2 - 3 tsp. dried basil

1 can (14.5 oz.) diced tomatoes

1 can (6 oz.) tomato paste

2 medium carrots, sliced

2 medium zucchini, quartered and sliced

1 cup fresh spinach or kale (optional)

½ cup shell macaroni (uncooked)

salt and pepper

 

Sauté onions and celery in olive oil until tender.

Add garlic, sauté 2 more minutes. Add veggie stock,

cooked kidney beans, and basil. Bring to a boil,

lower heat, and simmer 10 minutes. Add tomatoes,

tomato paste and dry pasta; return to a boil. You can

add more water at this point for a brothy soup. Lower

heat and simmer 5 – 7 minutes. Add carrots and simmer

5 more minutes. Add zucchini and spinach or kale and

cook until tender. Season with salt and pepper to

taste.

 

 

 

 

 

 

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