Italian recipes

Kathy Smith's Hearty Minestrone Soup

Course : Italian
Serves: 8

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1 medium onion -- slice thin

1/4 teaspoon garlic -- mince

1/2 tablespoon olive or canola oil

14 1/2 ounces ready-cut tomatoes -- or

2 cups fresh tomatoes -- chop

16 ounces frozen mixed italian-style -- vegetables

1 cup tomato or v8 juice

1 cup reduced-sod chicken or beef -- broth

1 1/2 teaspoons sugar

1 teaspoon Italian seasoning

1 tablespoon fresh basil -- chop (1 to 2)

1/8 teaspoon pepper

1/2 cup macaroni noodles

15 ounces great northern beans drain

1/4 cup parmesan -- shred

1 medium onion -- slice thin

1/4 teaspoon garlic -- mince

1/2 tablespoon olive or canola oil

14 1/2 ounces ready-cut tomatoes -- or

2 cups fresh tomatoes -- chop

16 ounces frozen mixed italian-style -- vegetables

1 cup tomato or v8 juice

1 cup reduced-sod chicken or beef -- broth

1 1/2 teaspoons sugar

1 teaspoon Italian seasoning

1 tablespoon fresh basil -- chop (1 to 2)

1/8 teaspoon pepper

1/2 cup macaroni noodles

15 ounces great northern beans drain

1/4 cup parmesan -- shred

Preparation / Directions:

In large soup pot, sauté‚onion and garlic in oil over medium heat until onion is soft. Add tomatoes, veggies, tomato juice, broth, sugar and seasonings. Bring to boil and add macaroni and beans. Reduce heat and cover. Simmer approximately 20 minutes. If soup is too thick add more tomato juice or water. Serve with 1 tb Parmesan sprinkled on top.

More Italian Recipes