Hearty Minestrone Soup
By Mary McDougall
This is a quicker version of our favorite Minestrone Soup using canned beans instead of the dried kidney beans. All of the delicious flavor is still here though, and it makes a hearty meal for several people with a loaf of fresh bread.
Serves: 6-8
Prep Time: 20 min
Cook Time: 60 min
Ingredients
1
Onion, chopped
2 Stalks
Celery, sliced
2
Carrot, sliced
1 Tsp
Garlic, crushed
6 Cups
Vegetable broth
1/2 Cup
Green beans, cut in 1 inch pieces
1 1/2 Cups
Potatoes, chunked
1 1/2 Cups
Cabbage, shredded
14.5 Ounce Can
Chopped tomatoes
8 Ounce Can
Tomato sauce
15 Ounce Can
Garbanzo beans, drained and rinsed
15 Ounce Can
Cannellini beans, drained and rinsed
1/4 Cup
Parsley flakes
1 1/2 Tsp
Dried basil
Several Twists
Freshly ground pepper
1/2 Cup
Uncooked pasta
Directions
Place the onion, celery, carrots and garlic in a large pot with 1/4 cup of the vegetable broth. Cook, stirring occasionally until vegetables soften slightly, 2 to 3 minutes. Add the remaining broth and all of the ingredients except the pasta. Bring to a boil, reduce heat, cover and cook for 45 minutes. Add the pasta, mix in well and continue to cook for another 15 minutes until pasta is tender.
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