Minestrone Soup (Delux)

Recipe Ingredients

2		Vegetable broth - (home made)
1		Water
1 lb	454g / 16oz	Carrots
3 lbs	1362g / 48oz	Onion (medium)
4		Celery stalks
3 cups	711ml	Cabbage
2 cups	474ml	Zucchini (medium)
15 oz	426g	Kidney beans canned
2 oz	56g	Macaroni - uncooked
3 tablespoons	45ml	Garlic clove minced
2 tablespoons	30ml	Parsley dried
1/8 teaspoon	0.6ml	Pepper
3 tablespoons	45ml	Paprika
2 tablespoons	30ml	Italian seasoning
32 oz	909g	Tomato canned low sodium
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Leek (medium)

Recipe Instructions

Dice the onions. Cube the carrots. Dice the celery stalks. Clean, split and chop the white portion of the leeks. Wash and cut the zucchinis into bite size cubes. Pre-cook the macaroni. Put a large (12 quart pan) on high heat. When hot added the olive oil then the diced onion and garlic. Cook stirring occasionally for about ten minutes. Add the celery, leeks and all the dry seasonings except for the paprika. Stirring regularly cook until the onions are clear and the celery is softening. Add the carrots, vegetable broth and water. Crush the tomatoes before adding. Stirring well add the paprika. Bring mixture to a boil then lower the heat to a good simmer. Add the cabbage and the zucchini. Stir well and cover. Cook for about five hours or more stirring occasionally. Just before serving add the cooked macaroni to heat before serving.

By Minestrone Soup (delux) on SoupMinestrone, (delux)

Source:
Bugialli on Pasta

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