In Reply to: Minestrone soup posted by Hickster on January 26, 2009 at 15:32:47:
: 1 cup thinly sliced carrot
: 1 cup thinly sliced celery
: 1 cup chopped onion
: 1 clove garlic, crushed
: 2 Tbsp butter or margarine
: 9 medium tomatoes, peeled and chopped. (I usually buy the whole peeled tomotes in the can.)
: 2 tsp salt
: 1 tsp dried oregano
: 1 tsp dried basil
: 1/2 tsp pepper
: 2 (14.5 ounce) cans ready-to-serve beef broth
: 1 (16 ounce) can navy beans, undrained
: 1 (15 ounce) can kidney beans, undrained
: 1 large zucchini, cut in half lengthwise and sliced
: 1 cup elbow macaroni or other small pasta, uncooked
: 1/4 cup chopped fresh parsley
: Freshly grated Parmesan cheese
: Cook first 4 ingredients in butter in a Dutch oven over medium-high heat, stirring constantly, until crisp-tender. Add tomato, salt, oregano, basil, and pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.
: Stir in beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until pasta is tender. Serve with Parmesan cheese. Yield: 3-1/2 quarts.
: To serve leftovers, add more beef broth when warming up. Enjoy!
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