January 13, 2010This makes so much that I have to either half the recipe or do half in my large crock pot and half in my biggest pot. If you have a gigantic pot, then you could probably fit a whole recipe in it. This recipe is delicious and can feed many people!
The Perfect Italian Minestrone Soup
The Perfect Italian Minestrone Soup
1 Tbsp. olive oil
1 chopped onion
3 carrots, chopped
4 garlic cloves, chopped
1 c. chopped celery
1 can garbanzo beans, partly drained
2 Tbsp. tomato paste
2 Tbsp. chicken base
1 bay leaf
2 Tbsp. minced parsley
2 tsp. oregano
3 tsp. basil
10 c. water
1 can petite diced tomatoes
2 16-oz. cans kidney beans, with liquid
2 cans cannelloni bean, rinsed and drained
1 16-oz. package frozen chopped spinach, thawed
2 c. medium or small shell pasta
1 tsp. salt, and pepper to taste
fresh grated Parmesan cheese to top
Cook sausage until brown and crumbly, approximately 10 minutes. Discard fat. Set aside meat.
Saute onion and garlic in olive oil. Add tomato paste, carrots and celery. Cook for 3 more minutes. Add water, canned tomatoes, kidney beans, drained and rinsed cannelloni beans, garbanzo beans and spices. Stir in cooked sausage. Bring to a boil. Simmer for 40 minutes. Ladle 5 cups of soup in a blender. Puree until smooth, and set aside.
Add pasta and spinach to soup. Cook in medium heat, stirring once in a while, for about 20 minutes until pasta is tender. Mix in puree soup portion.
Serve into bowls and top with Parmesan cheese.
Variations: swiss chard, zucchini, green beans, barley, squash
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