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Summer Garden Minestrone Soup

Summer Garden Minestrone Soup

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DELICIOUS

Description

Ingredients

¼ cup extra-virgin olive oil
1 cup chopped yellow onion
3 garlic cloves, minced
2 celery stalks, chopped
4 medium carrots, peeled and chopped
2 cups shredded cabbage
2 cups green beans, cut into 1-inch pieces
1 (15-ounce) can red kidney beans, drained
1 (28-ounce) can diced petite tomatoes
1 ½ quarts chicken broth, (vegetable broth if preferred)
2 teaspoons dried Italian seasoning
½ teaspoon kosher sea salt
½ teaspoon freshly ground black pepper
2 cups cooked ditalini, al dente
¼ cup chopped fresh parsley
½ cup fresh basil, torn into small pieces
5-quart Dutch oven
* Click to ingredient to choose one

Directions

1
Preheat 6 quart stock pot oven over medium heat for 2-3 minutes, add oil and heat
2
Add onions, saute for 2-3 minutes, add garlic, celery and carrots and cook 2-3 additional minutes
3
Stir in cabbage, green beans and kidney beans. Add tomatoes with juice, broth, Italian seasoning, salt and pepper.
4
Simmer, uncovered, over low heat for 25-30 minutes.
5
Stir in cooked pasta and parsley and serve warm.