Favorite Recipes: Mom's Simple Minestrone Soup

Recipe Author

Name: Ivy (PBSmaven) -
Total Recipes: 3

Details

Title:

Mom's Simple Minestrone Soup

Dish: Soups
Dish Type: Vegetables
Cooking Method: Stove Top
Difficulty: 1 / 10
Servings: approx 8
Prep Time: 2 minutes
Cook Time: about an hour

Ingredients
  • 1 tablespoon - olive oil
  • 8 ounces - fresh mushrooms (or you can use frozen)
  • 1/2 bag - frozen crinkle cut carrots
  • 2 tsp - bottled minced garlic
  • 2 - 14 1/2 oz cans each - fat free chicken broth
  • 2 - 14 1/2 ounces - fat free beef broth
  • 1/2 cup - uncooked elbow macaroni
  • 15 oz can - garbanzo beans (chick peas)
  • 1 can - black olives, sliced and drained
  • 1 large can - diced tomatoes, sodium free
  • 1 handful - frozen string beans or broccoli
  • 1 cup - frozen green peas
  • 1 tsp each - dried parsley, basil, oregano
  • 2 tsp - salt
  • - black pepper to taste
  • 1/2 tsp - sugar
  • - parmesean cheese to taste
Directions

1) Heat oil on medium high heat in dutch oven or soup pot. Add mushrooms and cook, stirring frequently. Add carrots and garlic. Cook, stirring frequently until carrots are crisp-tender and mushrooms begin to lose their liquid which is about 2 to 3 minutes.

2) Pour the broth and the pasta in the pot. Raise heat to high. Cover pot and bring broths to a boil. Lift lid from time to time as the pasta may stick to the bottom of the pot and stir. Stir the pot bottom well. While bringing the soup to a boil, rinse and drain the chickpeas and olvies and set aside.

3) When soup comes to a boil, reduce the heat to medium high. Uncover the pot and add the tomatoes, chickpeas and olives, Italian seasoning, sugar, salt and pepper. Stir frequently adjusting heat then make sure the soup maintains a vigerous boil and cook until pasta is tender, about 8 to 9 minutes. In the last 2 minutes of cooking, stir in the still frozen geren peas. Serve, garnish with 1 tsp of Parmesean cheese (optional).

Serves 8 or thereabout.

This is really very easy, it looks like a lot of work, but it isn't, a lot of can opening and stirring, that's all. If you want to you can saute an onion in oil before starting the recipe. It's REALLY good soup, tastes great and freezes well.


Notes

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Kathryn M. (ritkat)
2/11/2009 2:41 PM ET
Do you have any recommendations for particular types of canned tomatoes? I tend to use San Marzano when I make my pasta sauce, but those are expensive and I was wondering if this soup would be good with the cheaper canned tomatoes.