Karen's Recipe

Minestrone Soup to Die For

Category: Recipes

Serves 10

Ingredients:

1 16 oz undrained can dark kidney beans
1 16 oz undrained can light kidney beans
1 16 oz undrained can chickpeas
1 16 oz undrained can green peas
1 28 oz can diced tomatoes
1 28 oz can tomato sauce
5 carrots, sliced
3 stalks celery, sliced
1 large, diced
5 potatos, skinned and in bite sized cubes
2 cups of water
olive oil
1 tablespoon minced garlic
10 beef boullion cubes
2 teaspoons fresh chopped parsley
1 tablespoon oregano
1 teaspoon fresh chopped basil
pinch of sage
3 bay leaves
salt and pepper to taste
crushed red pepper to taste (optional)
1 pound box of elbow macaroni

Directions

Saute celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften (about 7-10 minutes)

Sautee potato pieces in olive oil until they begin to soften (about 15-20 minutes - you may even want to microwave the potato cubes for 5 minutes before this to speed along the process)

In large stock pot, combine kidney beans, chick peas, peas, tomaotes, tomato sauce, water, and the sautéed celery, carrots, onion and potatos.

Stir

Add parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper.
Simmer, stirring occaisionally, for about 1 hour, or until potatoes and carrots reach desired consistency.

While simmering soup, boil macaroni according to package directions.

Serve soup with desired amount of the cooked macaroni.