Minestrone Soup

This is a great recipe for Minestrone, with many ingredients for many guests.

Yield: 6-10 servings


    5 tablespoons olive oil
    5 cloves garlic, minced
    1 onion, minced
    1/2 small cabbage, shredded
    2 leeks-white part only-cleaned and sliced
    1 cup canned white beans
    1 cup sliced frozen carrots
    2 potatoes, scrubbed and diced
    2 15-ounce cans diced tomatoes
    1 can tomato paste
    6 cups water or stock
    1 bay leaf
    1 teaspoon dried oregano
    1/2 teaspoon dried thyme
    1 teaspoon dried basil
    1 or 2 zucchini, sliced thin
    3/4 cup frozen green beans
    1/4 cup frozen peas
    2 cups cooked ditalini or other small pasta
    2 tablespoons chopped fresh parsley
    Salt and pepper to taste
    1 cup freshly grated Parmesan


  1. Heat oil in a skillet and add garlic, onion, leeks, and cabbage. Cook over medium heat for about 10 minutes, stirring frequently.
  2. Add contents of skillet plus remaining ingredients (except Parmesan) to a pot on high heat.
  3. Bring to a boil then drop heat to a simmer for 30 minutes or until heated through.
  4. Stir in Parmesan cheese and serve.
See more recipes from Anne Coleman (aka Short Order Mom).

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