Thursday, November 20, 2008

Minestrone Soup...

This is right up there in the top favorites of mine!! It has a truck load of yummy vegetables, great flavor, and is perfect for a cold winters day. Don't let the long list of ingredients scare you, this soup is well worth it!  Thanks to Jennifer Stewart for sharing it with me!

2 TBSP expeller pressed coconut oil
3/4 cup onion
1/2 cup leeks
1 cup carrots
1/3 head green cabbage
1 cup celery
2 cloves garlic
2 qts. chicken broth
1 small jar spagetti sauce
1 tsp salt
1/4 tsp pepper
1 1/2 cups potatoes (diced)
3/4 cup peas
1 can diced tomatoes
1 can kidney beans
1 TBSP fresh parsley, chopped
1/3 cup small pasta
1 cup parmesan cheese

OK, here we go. First you are going to saute over low-med. heat your "purple highlighted ingredients"- your oil, onion, leak, carrots, cabbage, celery, and garlic (assuming they have all been washed and chopped!).  Saute those for 5-7 minutes or so. Next add your chicken broth and spaghetti sauce. Bring that to a boil for 10 minutes. Add your salt, pepper, and potatoes next and cook for 10 minutes. Then you will add the "pink highlighted ingredients" from above- your peas, tomatoes, beans, parsley, pasta, and parmesan. Cook that until it's tender on medium heat. *Let your noodles be your guide, when they are ready, your soup is ready! ** One more side note, I used a can of white & a can of red kidney beans to beef it up even more, de-licious!

Serve with: warm french bread, crackers, or nothing at all!


Holly said...

I made this for my friends tonight with great success! There were some ingredients that I substituted, added, and deleted. Red cabbage was tasty and added great color (the green cabbage was bigger than my head and I didn't want to buy it), zucchini was perfect, and I said so long to the parsley and celery (I couldn't find them anywhere).
Thanks for another awesome recipe! Any creative ideas for rice dishes??

The McCarty's said...

I tried this tonight and loved it! It really filled me up fast. Maybe I'll add some zucchini next time! Thanks.

Kaitlyn said...

I have been making this all the time and have shared the recipe with so many people who love it. Today I'm making a giant pot to give to some families I wanted to bring a meal to. Thanks again for sharing it. I think it's my fav recipe on the blog.