Minestrone Soup

Winter begs for warm foods for comfort and to warm ourselves inside.  Minestrone is a delicious vegetable soup.  You can add in meat, if desired.


Three 32 ounce boxes chicken stock (or water or vegetable stock for vegetarian/vegan option)

2 cup water

2 tablespoons chicken soup base (or vegetable for vegetarian/vegan option)

4 potatoes (I used 2 yellow & 2 russet)

3 carrots

1 onion, small

4 garlic cloves, minced

2 celery ribs

Two 8 ounce cans tomato sauce

1 can tomato paste

1 can kidney beans

1/2 small package frozen green beans

1 zucchini, thin sliced

8 ounces ditalini pasta, uncooked

4 tablespoons olive oil

1 tablespoon Italian seasoning

salt & pepper, to taste

1/4 to 1/2 head cabbage


In large stockpot, saute garlic, onions, celery & carrots in olive oil.  Add tomato paste & mix well; cook about 2 minutes.

Add stock, water, soup base, Italian seasoning, tomato sauce and potatoes; bring to a boil, stirring frequently.

Add uncooked pasta; reduce heat to low; add beans, zucchini; salt and pepper to taste; simmer 40 minutes.  About 10-15 minutes before done, add chopped cabbage & cook until wilted.  Taste to adjust seasonings.

Serve hot.




What is your favorite soup?  Comment & let me know.


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