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4.5

Minestrone

What you need: 

3 tablespoons olive oil
1 cup onion, chopped
4 cloves garlic, crushed
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrot, cubed
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 cup zucchini, cubed
1 medium potato, cubed
2 (15 ounce) cans garbanzo beans, undrained
5 cups water or vegetable stock
1 (15 ounce) can chopped tomatoes, undrained
1 cup uncooked small macaroni or shells
1 tablespoon parsley

What you do: 

1. In a large kettle, saute the garlic, onions, and green pepper in olive oil until soft. Add carrots, celery, salt, oregano, black pepper, and basil. Mix well and cook covered over low heat for 10 minutes.
2. Add potato, zucchini, garbanzo beans and juice, and 5 cups water or stock. Cover and simmer 15 minutes. Add chopped tomatoes and their juice. Keep at low heat until you are ready to serve.
3. Ten minutes before serving, add pasta and boil gently for 10 minutes. Top with parsley.

Preparation Time: 
15 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
4
Recipe Category: 

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This  is great1
I didnt have  green pepper and used kidney beans instead.
I will  keep this!

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I've cooked this twice so far, and yuuuum!
This time I cut out the pasta and added cannellini beans, mushrooms and a small can of tomato paste to liven it up with some more color and flavor.

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I really love this soup recipe it is seriously amazing! I always leave out the pasta though and just add some extra veggies... Fabulous and a must try!

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delicious is all I have to say!

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I followed the recipe pretty closely, except that I left out the celery and only used one can of chickpeas, but it was way too much pasta for the amount of broth - I barely had any liquid left.  Next time I would only use 1/3 - 1/2 cup of pasta and probably up the broth by a cup or two.  Still very good though.
 

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Mmmm good soup.  Two teaspoons of salt seemed like too much when using it in conjuntion with vegetable broth, so I only put in a single teaspoon and it tasted perfectly fine in the end; it definitely would have been too salty if I had included the original amount of salt called for in the recipe.  I used cavatelli instead of macaroni or shells (out of necessity), and only one can of chickpeas.  Thanks for posting a solid recipe!

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Very Yummy and healthy.  Good Recipe!

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Excellent Recipe! I did make some changes.. I cut down the garbanzo beans to 1 can cause I dont care for them, no salt, and added 2 tablespoons or so balsamic vinegar, some red wine, tomato paste (ketchup!), and fresh spinach.  This is now one of my favorite soup recipes!

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:)>>> This is AMAZING! I'm eating it as we speak... i followed the recipe exactly except for eyeballing everything... 5 stars... I WILL be making this all the time! Thank u <3

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