Italian Minestrone

Italian Minestrone
Photo by www.myrecipes.com

Ingredients

  • 1 (15.5 oz.) can red kidney beans, rinsed and drained
  • 1 (19 oz.) can cannellini beans, rinsed and drained
  • ¼ cup grated Parmesan cheese plus more for serving
  • 4 cups chicken or vegetable broth
  • 1 small onion, chopped
  • 2 cups chopped cabbage
  • 1 (14 oz.) can chopped tomatoes, with juice
  • + 11 more ingredients
    • 3 cloves garlic, minced
    • ½ cup uncooked small elbow macaroni, cooked and drained
    • Salt and pepper to taste
    • 1 large carrot, chopped
    • 1 (11.5 oz.) can tomato juice
    • 1 teaspoon dried basil
    • ¼ cup chopped fresh parsley
    • 1 teaspoon dried oregano
    • 1 tablespoon Crisco Pure Vegetable Oil OR Crisco Pure Olive Oil
    • 2 ribs celery, chopped
    • 1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained

1. HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender. 2. ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low. 3. MIX in the t...

View full recipe at My Recipes

Comments

Variations on Italian Minestrone

  • Italian Minestrone
    • 1/2 pound dried red kidney beans
    • 1/2 (10-ounce) package frozen chopped spinach, thawed
    • 1/8 teaspoon ground red pepper
    • 5 cups water
    • +15 other ingredients


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