Serve this hearty soup with lightly toasted bread to get every last drop!

Minestrone Soup I recipe

Image courtesy: flickr.com/photos/mrmuskrat/

Ingredients

  • 4 tablespoons margarine
  • 3/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 (19 ounce) can cannellini beans
  • 1/2 cup shredded cabbage
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 tablespoon tomato paste
  • 1 1/2 cups cubed potatoes
  • 1 quart chicken broth
  • 2 cloves garlic, minced
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 1/2 cup elbow macaroni
  • 1/2 cup grated Parmesan cheese

Directions

Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.

Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.

Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.