Modern Minestrone
photo by WaterMelon
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 1⁄2 cups beef broth or 3 1/2 cups vegetable broth
- 1 1⁄2 cups water
- 1 (16 ounce) can crushed tomatoes
- 1 teaspoon basil
- 1 (15 ounce) can black beans, drained and rinsed
- 1 medium onion, chopped
- 1 large carrot, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup elbow macaroni
- salt and pepper
- 1⁄3 cup parmesan cheese
directions
- In 4qt covered saucepan, bring broth, water, tomatoes, and basil to a boil.
- Add remaining ingredients except parmesan.
- Reduce to medium and simmer covered until macaroni is al dente, about 12 minutes.
- Serve with parmesan sprinkled on top.
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Reviews
-
This was so easy and delicious as well! I threw it all (except the cheese) in the crockpot and used a can of Italian stewed tomatoes instead of crushed and it turned out great! My new go-to minestrone recipe...will definately make it again with different veggies...I think it could take just about anything. Thanks!
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SO easy and SO delicious: WOW! And like all soup recipes, very adaptable: if you don't have something on hand you can easily substitute something else. I made this pretty much to the recipe, except for using baby carrots and increasing the basil and garlic a tad. If I hadn't been planning on taking this to work for lunches during the coming week, I would have added some wine, perhaps inappropriately! I used my Vegetable Stock Recipe #135453 instead of water. Still amazed by how quick this was to make. Thanks, KelBel. I'll be making this often.
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Tweaks
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A wonderful, comforting soup. Even with some substitutions, this turned out delicious! I couldn't find crushed tomatoes, so used canned diced tomatoes instead. I have a can of red kidney beans sitting around, so I used that. Used frozen corn instead of peas (I don't like peas) and omitted the parmesan, due to personal taste. Thanks KelBel; I'm glad I tagged this recipe!
RECIPE SUBMITTED BY
KelBel
United States