 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
|
I love a flavorful minestrone on a cold night. The herbs compliment each other wonderfully. Serve with garlic breadsticks and an Italian salad. Ingredients:
1 cup dried great northern beans, presoaked |
1 (14 1/2 ounce) can whole tomatoes, coarsley chopped, with juice |
3 cups tomato juice |
2 cups vegetable broth or 2 cups water |
2 cups water |
1 small yellow onion, chopped |
3 carrots, sliced |
2 stalks celery, sliced |
1/4 cup chopped parsley |
1 1/2 teaspoons salt |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
fresh ground pepper |
2 cups chopped cabbage |
1 medium zucchini, unpeeled, quartered length-wise and sliced |
3/4 cup uncooked macaroni or 3/4 cup other small shell pasta |
freshly grated parmesan cheese, for topping |
homemade garlic-flavored croutons, if desired |
Directions:
1. In a large soup pot over high heat, combine drained beans, tomatoes, tomato juice, stock, water, onion, carrot, celery, parsley, salt, basil, thyme, oregano, and pepper.
2. Bring to a boil, reduce heat to medium-low, and simmer, covered, 1 hour and 15 minutes.
3. Add cabbage, zucchini, and macaroni and cooked, covered, until macaroni and vegetables are tender, about 20 minutes.
4. For a thicker soup, remove about 1 cup vegetables and puree in a food processor or blender.
5. Return to soup pot and simmer, uncovered, until blended. Ladle into bowls and top with Parmesan cheese and garlic croutons.
|
|