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Minestrone

Course: Main Course, Soup
Servings: 12
Author: Sherry Moman

Ingredients

  • 1 large onion chopped
  • 3 large carrots peeled and chopped
  • 3 celery ribs peeled and chopped
  • 4 large garlic cloves minced
  • 4 tablespoons olive oil
  • 28 ounces tomatoes canned, mashed
  • 10 ounces frozen chopped spinach thawed
  • 6 cups beef stock
  • 2 medium yellow squash chopped
  • 2 medium zucchini squash chopped
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 2 ounces Parmesan cheese rind
  • 38 ounces cannellini beans rinsed and drained

Instructions

  • Heat olive in a large heavy stock pot. Saute the onion, carrots, celery,
  • & garlic. Add the tomatoes & spinach and cook a couple of minutes. Add
  • the cold water, beef base(more may be added to taste), squashes, thyme,
  • salt, pepper and cheese rind. Simmer a few minutes. Squash should be
  • crisp-tender. Stir in beans and heat through. Remove cheese rind and
  • serve with fresh grated parmesan cheese.

Notes

I use San Marzano diced peeled tomatoes in the can from Harris Teeter.
Recipe By: Sherry Moman
Serving Size: 12