Hearty Minestrone

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I call this Minestrone recipe hearty for a couple of reasons. It has everything in it except the kitchen sink and it makes a BIG pot of soup, so make sure you have a huge kettle when you start making it. It’s a delicious side dish if you’re having a crowd over for a football game, or if you just want to have plenty left over to freeze and reheat for the chilly days ahead.

Try it once and you may just add it to your list of favorite soups for this fall and winter.

Ingredients:

2-3 Tbsps of olive oil
1 medium yellow onion
2 stalks of celery (hearts)
4-5 medium carrots
1 medium zucchini
2 cans red kidney beans (drained)
1 10 oz. can cut green beans
8 oz. frozen corn (or 1 can of yellow corn)
1 14 oz. can of diced tomatoes
1 14 oz. can of whole peeled tomatoes
16 oz. V-8 Juice (original)
½ cup of red wine (optional)
1 ½ tsp dried oregano
1/8 tsp of ground cinnamon
1 tsp of chili powder
1/8 tsp crushed red peppers
1-2 Tbsps of sea salt (to taste)
1 ½ Tbsp of parsley
1 tsp of garlic powder
½ tsp of course ground pepper
8-10 oz. of seashell pasta or Ditalini pasta

Directions: Saute diced onion in 2-3 Tbsps of olive oil; add finely diced celery, carrots, zucchini, salting very lightly after each layer.  When veggies begin to soften (not brown), add ¼ cup of water and let veggie flavors merge for an additional 2-3 minutes. Next, add drained  and rinsed red kidney beans; add green beans undrained; add cans of diced tomatoes and whole peeled tomatoes (I run knife through whole tomatoes a couple of times, but I like the organic look of whole tomatoes).

Add oregano, cinnamon, chili powder, crushed red peppers, parsley, garlic powder and black pepper. Then add 16 oz. of V-8 Juice.

Cook Ditalini pasta or other small shell pasta separately in salted water, according to package directions– leaving slightly el dente. Drain, rinse and set aside.

Simmer soup for at least 45 minutes to an hour; add pasta at the very end to minestrone pot and simmer a couple more minutes until pasta is cooked through but not mushy.

Garnish with parsley and/or shaved parmesan cheese. Serve with your favorite chips. Enjoy!

Serving size:  8-10 people

One Response so far.

  1. Vicki McClure says:

    Looks yummy! I am definitely going to make this!!!!!!!!!!

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