Mama Lorraine's Kitchen
Minestrone Soup
A hearty Italian soup that is a favorite for chilly days.
- ¾ cup of each, diced: onion, carrots, zucchini
- 6 cups chicken broth
- 2 tablespoons minced garlic, 4-5 cloves
- ½ cup of each, diced: celery, green peppers
- ¾ cup Great Northern white beans (from can)
- 1 small can, 14 oz. & 1 larger Del Monte can stewed tomatoes or use crushed canned tomatoes, not stewed. Use "Italian style" for flavor
- 1 large can, Hunt's tomato sauce, 15 ounces
- ¼ teaspoon each: basil, oregano
- dash of pepper
- 6 ounces linguine, cracked
- grated Parmesan cheese, to taste
- can of red or white kidney beans (white is nice contrast)
- can of chick peas
- olive oil
- ½ cup frozen peas
Saute vegetables in olive oil 3 -4 minutes: celery, peppers, garlic, and onions. Add tomatoes, broth, beans, and all herbs. Bring to a boil, then simmer, covered, for 40 minutes. Stir occasionally. Serve with Parmesan cheese sprinkled on top. Serve with crusty rolls. Makes many servings. Freeze leftovers in small containers. Experiment by adding what you like best!
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