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Classic Minestrone Soup Recipes

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Warm, tangy, spicy, and filling. This classic Italian soup combines vegetables, beans and pasta for it's hardy goodness.

Recipe By:
Serving Size: 12
Cuisine: Italian
Main Ingredient: Beans
Categories: Side Dish, Soup, Simple - Easy, Slow cook

-= Ingredients =-
1 pound dried northern white beans
1/2 cup oil
5 slices bacon ; chopped
2 cloves garlic ; chopped
1 large onion ; chopped
4 carrots ; diced
6 celery stalks ; diced
8 ounces Plum tomatoes ; (One can)
1/4 cup chopped fresh basil
1 tablespoon chopped parsley
2 cups Potatoes ; peeled & diced
4 med. zucchini ; diced
1/2 pound fresh green beans ; cut into 1/2" pieces
1 small savoy cabbage ; shredded
2 quarts homemade or canned beef broth
1 cup Elbow macaroni ; (or uncooked rice)
1/2 cup Parmesan cheese ; grated  or shredded
1/2 teaspoon pepper
Salt to taste

-= Instructions =-
Cover washed beans with water; soak overnight.

In a small skillet, cook oil, bacon, garlic and onion over medium heat for 10 minutes, stirring occasionally. Drain beans and put into a large pot; add bacon-onion mixture, carrots, celery, tomatoes and juice, basil, parsley, potatoes, zucchini, green beans, cabbage and broth; cover and simmer 4 hours.   Add the macaroni (or rice) about 1 hour before serving

Before serving, add pepper and salt then top with  Parmesan cheese.
Serve with a good Italian or garlic bread.

Serves 10 to 12.

Spinach or Swiss chard can be substituted for cabbage.
Canned beans can be substituted for dried or fresh beans.
Add chunks of browned Italian sausage for a more robust version
Drop the bacon and use vegetable broth for a vegetarian version

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