Minestrone Soup

Minestrone  Soup 

1 (16 oz) can of whole tomatoes

1 (15 oz) can of red kidney beans

1 (15 oz) can of northern beans

1 cup diced carrot

1 cup diced celery

1 cup shredded cabbage

1 cup chopped green onions

1 (10 oz) package of chopped frozen spinach

1 tsp dried basil

¾ cup uncooked elbow macaroni

6 bouillon cubes (I use Better than Bullion vegetable) or 1 ham bone

springs of fresh rosemary and a few fresh basil leaves minced (optional, but adds a lot of flavor)  

 Combine all ingredients (do not drain canned items) EXCEPT macaroni in huge pot. Add 2 ½ qts. of water and bring to a boil. Cover, reduce heat and simmer 1 hour. Stir occasionally, breaking up tomatoes. Add macaroni and cook about 10 minutes until it is tender. Add salt and pepper to taste. Sprinkle servings with grated parmesan if desired. This freezes well. 

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