The Pioneer Woman Tasty Kitchen
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Gratifying Minestrone Soup

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Level: Easy

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Description

Thick and full of flavor, this is perfect for a cold, wintry night. Serve with crusty bread; you’ll love it!

Ingredients

  • 1 cup Dried Beans (garbanzos, Great Northern, Or Small Lima Beans)
  • 7 cups Water
  • 1 whole Large Onion, Chopped
  • 1 Tablespoon Parsley Flakes
  • 2 whole Celery Stalks (tops Included), Chopped
  • 1 whole Red Bell Pepper, chopped
  • 2 cloves Garlic, Chopped
  • ½ cups Olive Oil
  • 2 teaspoons Beef Flavor Base
  • ¼ teaspoons Crushed Red Pepper
  • ⅛ teaspoons Rubbed Sage
  • ¼ teaspoons Italian Seasoning
  • 1 teaspoon Thyme
  • 2 teaspoons Salt
  • ¼ teaspoons Coarse Ground Black Pepper
  • 10 ounces, weight Frozen Chopped Spinach
  • 2 cups Diced Potatoes
  • 1 whole Can (16 Oz, Weight,) Tomatoes, Chopped
  • 2 cups Chopped Cabbage
  • 1 whole Large Zucchini, Thinly Sliced
  • 1 cup Elbow Macaroni
  • Grated Parmesan Cheese To Taste

Preparation

1. Soak the beans overnight in enough water to cover. In the morning, drain them.

2. Add the 7 cups of water to the beans in a large stock pot and simmer, covered, for 3 hours or until tender.

3. As the beans are simmering, saute the onions, parsley flakes, celery, peppers and garlic in the olive oil over medium heat until well coated and hot, but do not allow to brown.

4. At the 3 hour point, add the onion mixture with the remaining seasonings, vegetables, and macaroni. Cook over low heat, simmering 30 minutes longer.

5. This is a thick soup, if you prefer a thinner consistency add a little water. Serve hot with Parmesan cheese sprinkled over the top of each serving.

One Comment

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Profile photo of shari

shari on 1.28.2011

Yum! This sounds delicious, I will definitely make it soon.

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