Total Time: 80 min
Prep Time: 20 min
Cook Time: 60 min
Make up a big batch of Minestrone Soup – you can keep the rest in the fridge for light suppers, packed lunches, and even freeze to eat another day. This soup is great for using up any leftover pasta – break up big pieces up so they cook around the same time.
- 3 carrots – sliced
- 3 stalks celery – diced
- 3 small zucchini- chopped
- 1 cup onion
- ¼ lb. green beans- cut in pieces
- 1 cup potatoes
- ¼ head escarole
- ¼ head broccoli
- 1 cup Del Monte whole kernel golden sweet corn
- San Marzano whole peeled tomatoes
- ¾ lb. Goya roman beans
- 1 clove garlic- diced
- Morton iodized sale/McCormick Ground Black pepper
In a Dutch oven sauté all vegetables in oil until wilted. Add water, salt, pepper and simmer 45 minutes. Add pasta and cook 15 minutes until pasta is al dente.
Pass the Parmesan cheese…..
More about Minestrone Soup
The origins of Minestrone soup are in Italy. Minestrone soup is made with vegetables and past or rice. The most common ingredients are beans, tomatoes, celery, onions, carrots and stock. Minestrone is usually made from what ever vegetables are in season, so there are many varieties. You can also make this dish vegetarian.