Saturday, October 25, 2014

A great Minestrone Soup

I found this soup recipe on another blog. It's delicious and I'm afraid I'll lose it if I don't post it. Give it a try, and thanks Patty!

Patty’s Minestrone Soup

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 rib of celery, chopped
  • 2 large carrots, diced
  • 3 cloves garlic, minced
  • 1 lb. hamburger
  • 1/2 cup red wine
  • 1 cup chicken broth
  • 1 –  64 oz. can V-8 Juice
  • 2 – 15 oz. cans stewed tomatoes
  • 1/4 cup catsup (optional)
  • 3/4 cup pasta of choice (small is best)
  • 1-1/2 cups green beans, chopped into bite-size pieces
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1 cup chopped cabbage
  • 1 small zucchini, quartered and sliced
  • 1 cup chopped spinach
  • 1 can garbanzo beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • salt and pepper to taste
  • 1/4 cup fresh chopped basil
In a large sauce pan or dutch oven heat olive oil over medium heat.  Add onion, celery and carrots and season with salt and pepper to taste.  Stirring often, cook until vegetables are soft, about 5 minutes.  Increase temperature to medium high and add hamburger and garlic and cook until meat is browned, about 7 minutes.  Salt and pepper to taste.  Pour in wine, and be sure to scrape up the brown bits from the pan.  Add chicken broth, stewed tomatoes (I like to make sure the tomatoes are chopped somewhat small for my kids), catsup, and V-8 Juice.  Bring to a boil and add green beans, cabbage, bay leaf and Italian seasoning.  Cook at a low boil stirring occasionally about 15 minutes until green beans and cabbage are softened.  Add pasta, zucchini, spinach and beans and cook until softened about 12 more minutes, until pasta is cooked.  Season with salt and pepper to taste.  Remove bay leaf and add fresh basil just before serving.

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