ITALIAN MINESTRONE

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Italian Minestrone image

Hearty, flavorful and classic... This Italian minestrone soup recipe is a soup lover's delight. It's special because of the assortment of vegetables inside - zucchini, yellow squash, tomato, bell peppers, carrots, and onion. The broth has a wonderful flavor - you taste basil and oregano in each bite. It's a bright, fresh soup...

Provided by Debra Freeman

Categories     Other Soups

Time 1h30m

Number Of Ingredients 13

2 c chopped onion
1 1/2 c chopped carrot
1 c diced green pepper
5 c cubed zucchini & yelow squash
4 c fresh diced roma toamatoes
3-4 c chicken or vegetable broth
1/2 tsp freshly ground black pepper
2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1 Tbsp minced garlic from jar
1/2 c whole wheat pasta, elbow, shells or penne
1 can(s) dark red kidney beans, undrained, 15.5 oz
1 Tbsp grated Parmesan cheese for garnish (optional)

Steps:

  • 1. In a large Dutch oven pot, combine the first ten ingredients.
  • 2. Bring to a boil.
  • 3. Then cover and reduce heat to a simmer for 45 minutes.
  • 4. Add beans and pasta. Bring to a boil again. Then cover and reduce heat to a simmer and cook for 20 more minutes.
  • 5. Ladle into bowls and garnish. Enjoy!

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