Name: Minestrone Soup
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 1 cup celery, chopped; 2 cloves garlic, minced; 2 14.5 oz cans tomatoes (or 4 cups), (or tomato sauce, or tomato juice); 2-3 small carrots, chopped; 2 bay leaves; 2 tsp sweet basil; 1 tsp oregano; 1/2 tsp rosemary; 1/2 cup minced parsley or 2 tbsp dried parsley flakes; 1 cup cabbage, shredded; 1 cup frozen cut green bean, or 1 can; 15.5 oz can garbanzo beans, drained and rinsed; 15.5 oz can kidney beans, drained and rinsed; 4 oz can mushrooms stems and pieces, drained; 2 tbsp Sue's Kitchen Magic Seasoning, to taste; (substitute Seasoned Salt, veggie broth powder, etc.); additional salt and and pepper to taste

Jump to Recipe Print Recipe

Print Recipe

Minestrone Soup

Course: Soup

Servings: 8

Author: Emilie Barnes, Soups and Muffins

Ingredients

Saute the onion and celery in oil, adding the garlic near the end.

2 tbsp olive oil
1 large onion, chopped
1 cup celery, chopped
2 cloves garlic, minced

In a stockpot, add the following to the sauteed vegetables. Bring to a boil, reduce hear, and simmer 15 minutes.

2 14.5 oz cans tomatoes (or 4 cups), (or tomato sauce, or tomato juice)
2-3 small carrots, chopped
2 bay leaves
2 tsp sweet basil
1 tsp oregano
1/2 tsp rosemary

Add the following and simmer 15 minutes or until vegetables are just tender.

1/2 cup minced parsley or 2 tbsp dried parsley flakes
1 cup cabbage, shredded
1 cup frozen cut green bean, or 1 can
15.5 oz can garbanzo beans, drained and rinsed
15.5 oz can kidney beans, drained and rinsed
4 oz can mushrooms stems and pieces, drained

Season with the following:

2 tbsp Sue's Kitchen Magic Seasoning, to taste
(substitute Seasoned Salt, veggie broth powder, etc.)
additional salt and and pepper to taste