Minestrone
3 tablespoons olive oil
1 cup onion, chopped
4 cloves garlic, crushed
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrot, cubed
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 cup zucchini, cubed
1 medium potato, cubed
2 (15 ounce) cans garbanzo beans, undrained
5 cups water or vegetable stock
1 (15 ounce) can chopped tomatoes, undrained
1 cup uncooked small macaroni or shells
1 tablespoon parsley
1. In a large kettle, saute the garlic, onions, and green pepper in olive oil until soft. Add carrots, celery, salt, oregano, black pepper, and basil. Mix well and cook covered over low heat for 10 minutes.
2. Add potato, zucchini, garbanzo beans and juice, and 5 cups water or stock. Cover and simmer 15 minutes. Add chopped tomatoes and their juice. Keep at low heat until you are ready to serve.
3. Ten minutes before serving, add pasta and boil gently for 10 minutes. Top with parsley.
SO HOW'D IT GO?
Super yummy and lots left for lunch for the next 2 days!!! Thanks!
it was prett groovy, it was more stew like for me, but i dig a thick soup.
i only used 1 can of the beans with the liquid cause i thought it would make it too salty.
I also used red wine in it in place of a cup the the brooth and use 1/2 cup of onions cause i thought that was a little much.
my boyfriend loved it he had 3 bowels of it.
:)>>>
I take that back--after having another bowl after the soup had been sitting out for a couple of hours, it's fabulous!
I honestly don't think I've ever cooked soup from a recipe before, so I didn't let myself experiment so I could get the real experience =)
The only things I changed were to leave out the salt (I rarely cook with it) and to switch the positions of the potatoes and celery (since potatoes take longer to cook). It smelled really good while it was cooking, especially after the first addition, when it was herbs, onions, potatoes, garlic, and carrots. It also tastes pretty good, but maybe not worth the stress of following a recipe.
Pretty tasty! I wasn't feeling well today and wanted something chock-full of veggies in the hopes of helping my immune system fight any impending illness (as a student, I can't afford any!!). So as crazy as it is to make soup in 100-degree Florida weather, I did it anyway. :-) I changed it a lot, though, as I always do. I used one can of garbanzos, one can of kidney (out of preference only), LOTS of extra garlic (both minced and powdered), subbed crushed tomatoes, omitted the celery, green pepper and zucchini, added broccoli, frozen green beans and yellow squash, extra herbs plus some ground red pepper and bay leaves, and a bag of "burger" crumbles. By the time I was done, it was so thick it was barely soup anymore!! I'll be adding additional broth tomorrow, but my 10 quart pot was FULL to the BRIM. Didn't matter, it was still yummy. Served it with fresh bread. Next time, I might use spinach instead of broccoli, only one can of beans, and used diced tomatoes plus some tomato sauce or paste rather than the crushed tomatoes. :-)
Delicious! I used kidney beans instead of garbanzos just because of personal preference. But this recipe is really good!
Your picture looks delicious! Where did you get that adorable Chococat bowl?
Delicious! I used kidney beans instead of garbanzos just because of personal preference. But this recipe is really good!
I make this in my elementary classroom as "Stone Soup" each Thanksgiving. My kids gobble it up!
Yum! I made it on Sunday for after-church company. I cooked the dried beans in the crockpot and made the rest of the soup seperately, so after church I just had to drain & rinse the beans and add them to the soup pot. Served with homemade mediterranean boule and tossed salad and iced tea. Vanilla ice cream with blueberry sauce and coffee finished off our meal nicely! :)
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