Minestrone

Name: Minestrone
Prep time: 1 h
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons olive oil; 2 cups onions, chopped; 5 medium garlic cloves, minced; 1 1/2-2 teaspoons salt; 1 stalk celery, minced; 1 medium carrot, diced; 1 small zucchini, diced; 1 teaspoon oregano; fresh black pepper, to taste; 1 teaspoon basil; 1 medium bell pepper, diced; 3 -4 cups vegetable broth; 1 (14 1/2 ounce) can tomato puree; 1 (16 ounce) can kidney beans; 1 -1 1/2 cup dry pasta, any shape; 1 -2 medium ripe tomatoes, diced (optional); 1/2 cup fresh parsley, minced; parmesan cheese

Submitted by JamesyLynn

"For a minestrone that is more a stew than a soup, use the larger amounts of beans and pasta."

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Ready In:: 1hr
Ingredients:: 18
Serves:: 6-8

ingredients

2 tablespoons olive oil
2 cups onions, chopped
5 medium garlic cloves, minced
1 ¹⁄₂ - 2 teaspoons salt
1 stalk celery, minced
1 medium carrot, diced
1 small zucchini, diced
1 teaspoon oregano
fresh black pepper, to taste
1 teaspoon basil
1 medium bell pepper, diced
3 -4 cups vegetable broth
1 (14 1/2 ounce) can tomato puree
1 (16 ounce) can kidney beans
1 - 1 ¹⁄₂ cup dry pasta, any shape
1 -2 medium ripe tomatoes, diced (optional)
¹⁄₂ cup fresh parsley, minced
parmesan cheese

directions

Heat the olive oil in a kettle or dutch oven. Add onion, garlic, and 1 1/2 tsp salt. Saute over medium heat for about 5 minutes, then add celery, carrot, oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
Add bell pepper, zucchini, broth, and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
Bring the soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes, and serve right away, topped with parsley and parmesan.