Minestrone Soup
Source of Recipe
from carmarc carol at rdj
Minestrone Soup
1-2 teaspoons Extra virgin Olive oil
1/2 large Vadalia or other sweet onion
...sliced lengthwise (from stem end to root end)
6 medium size button mushrooms,
...cut into 1/4 inch slices, optional
1/4 sweet green bell pepper, seeded and diced
1, 32 ounce package chicken broth
1, 16 ounce can tomatoes undrained, diced or use
...whole ones, cut into 1/4 inch slices
1 8 oz. can tomato sauce
1 1/2 - 2 cups shredded cabbage, (1/4 inch pieces)
2 large carrots, cut into 1/4 inch diagonal slices
2 ribs celery, cut into 1/4 inch diagonal slices
1, 16 ounce can butter beans, drained + rinsed
1, 16 ounce can dark red kidney beans, drained + rinsed
1/2 teaspoon Italian seasoning (or more if desired)
1/4 teaspoon garlic powder (or freshly minced to taste)
salt and ground black pepper to taste
3/4 cup uncooked pasta, such as elbow or tiny shell
In a Dutch oven or other very large pot, heat oil over
a medium heat.
Add onion and cook until almost translucent.
Add mushrooms and bell pepper.
Continue cooking until some slight browning occurs.
Add next group of ingredients and stir.
Bring to a rapid boil.
Cover, and reduce heat to a simmer, for 30 to 45 minutes
or until carrots are cooked to your liking, stirring
once or twice.
Stir in pasta and continue cooking at a simmer, until
pasta is done. Check package for time.
Check seasonings and add more if needed.
Fill bowls and enjoy!!
Makes 6 to 8 servings.
Note:
You may add frozen chopped spinach, thawed and squeezed
dry, the same time as the pasta.
Use probably about 1/3 of a 10 ounce package.
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