MINESTRONE SOUP

Minestrone Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 3h50m

Yield 40 servings (10 quarts).

Number Of Ingredients 17

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

Steps:

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-sized 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.

Nutrition Facts :

*** Explore more Minestrone Soup Recipes »

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