Minestrone Soup Recipe

Course Main Dish, Soup

Ingredients

  • cup ½ - ¾ pinto beans
  • Water to well-cover beans
  • 3 quarts beef broth I like Better Than Beef Bouillon
  • salt and pepper to taste
  • Ginger - pinch
  • bay leaf
  • 1/8 tsp marjoram
  • cup ½chopped onion
  • cup ½ chopped celery with leaves - 2 stalks
  • cup ½ chopped carrot
  • 2 cups chopped celery - 4-5 stalks
  • 3 tbsp oil
  • 1 clove garlic minced
  • pieces spinach or 1 pkg frozen chopped spinach
  • salt and pepper to taste
  • tsp ¼basil
  • 1 cup tomatoes plus
  • 2-3 cups mashed potato flakes
  • 1 cup macaroni I like Ditalini
  • Parmesan cheese to taste

Instructions

  1. Bring pinto beans and water to boil in Dutch oven. Boil for 1 minute, then turn off for 1 hour. Drain beans; then add beef broth along with salt, pepper, ginger, bay leaf, marjoram, onion, celery and carrot. Bring to boil, then simmer for about 2 ½ to 3 hours until beans are very tender.
  2. Saute 2 cups celery in oil with garlic for 5 minutes in Dutch oven. Add brown stock (with beans), spinach pieces, salt, pepper, basil, tomatoes and mashed potato flakes; simmer 45 minutes. Add macaroni pieces. Simmer 15 minutes more.
  3. Serve with grated Parmesan cheese.
minestrone soup recipe
Minestrone Soup Recipe
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