minestrone
(3 ratings)
Amazing minestrone! Vegetable broth can be used instead of chicken broth to make this dish vegetarian. This soup can be prepared ahead of time and frozen in air tight containers for up to 2 or 3 months. To prepare from frozen, thaw soup and pour into pot. Bring just to boil. Reduce heat and simmer 10 minutes.
(3 ratings)
yield
10 -12
prep time
5 Min
cook time
40 Min
method
Stove Top
Ingredients For minestrone
-
2 can(14 oz) diced tomatos with basil & garlic (italian style)
-
1 tspdried basil
-
1 can(6 oz) tomato paste
-
2 can(46 oz) chicken broth
-
1 can(15 oz) dark red kidney beans
-
1 can(15 oz) white beans
-
1 can(15 oz) garbanzo beans (chic peas)
-
2carrots peeled and rinsed
-
2stalks celery, sliced
-
2 cdry mini shell pasta
-
1 pkg(9 oz) frozen chopped spinach, thawed
-
1 cfresh, shredded parmesan cheese
-
1/4 cchopped, fresh parsley
How To Make minestrone
-
1Drain and rinse all the beans and set aside.
-
2In a large soup kettle or dutch oven, add tomatoes, paste, chicken broth, carrots and celery. Simmer over medium low heat for about 35 minutes. Add pasta to pot and simmer another 10 mintues or until pasta is cooked.
-
3Add all the beans and the spinach to the soup and simmer another minute until warmed through. Salt & pepper to your taste.
-
4To serve, ladle into soup bowls and sprinkle with a little grated fresh parmesan and fresh chopped parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Minestrone:
ADVERTISEMENT