Minestrone Soup

Course : Soups
Serves: 4 - 6
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3 Stalks Celery
3 Tablespoons Fresh Italian Parsley -- Chopped
12 Ounces Spicy V-8 Vegetable Juice
1 Can Italian Stewed Tomatoes
6 Cups Chicken Stock
3 Cups Beef Stock
1 cup Merlot Wine
5 medium carrots -- Sliced 1/4 inch Thick
2 Medium Red Potatoes -- Skins On
1 Medium Leek, White Part Only -- Chopped
6 Medium Plum Tomatoes -- Chopped
2 Cups Cabbage -- Finely Sliced
1 Medium Zucchini -- Sliced 1/4 inch Thick
1 Medium Yellow Squash -- Sliced 1/4 inch Thick
2 Cups Italian Green Beans -- Canned Or Frozen
1 cup White Shoepeg Corn
1 cup Red Kidney Beans -- Canned
1 cup Cannellini Beans, Cooked -- Canned
1 cup Garbanzo Beans, Canned
1 medium green bell pepper -- Coarsely Chopped
1 medium red bell pepper -- Coarsely Chopped
2 medium red onions -- Coarsely Chopped
6 Cloves Garlic -- Finely Minced
2 Tablespoons Butter
1 teaspoon salt and Pepper -- To Taste
1/4 Cup Fresh Oregano -- Or
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1/2 Teaspoon Crushed Red Pepper -- To Taste, Optional
1 Quart Small Shells Pasta -- Cooked
1 Cup Grated Parmesan Cheese

Preparation / Directions:

Melt butter in large soup pot. When melted, add minced garlic and let saute for a minute, then add leek, onion, green and red bell peppers and carrots. Simmer, covered, for 10-15 minutes to wilt vegetables. Add tomatoes, potatoes, celery, cabbage, squash, stock and spicy V-8. Bring to a boil, stirring occasionally. Add red and white beans, corn, green beans and garbanzos, and bring to a slow boil again. Add salt, pepper, oregano, basil, crushed red pepper, wine and parsley. Let simmer for 1/2 hour. In a separate pot, bring 2 quarts water to a boil. Cook pasta until almost done (do not overcook). It will continue to soften in the soup. Drain pasta thoroughly and add to soup. Serve with Italian bread and garnish with grated cheese and chopped parsley.


Nutritional Information:

2072 Calories (kcal); 34g Total Fat; (14% calories from fat); 88g Protein; 348g Carbohydrate; 62mg Cholesterol; 21815mg Sodium

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