We really enjoy this one.

Minestrone (modified from a WW recipe)
4 Cup low sodium chicken broth
3 Cup water
2 Cup shredded green cabbage
1 good size onion Chopped
1 carrot sliced diagonally
2 celery stalks sliced diagonally
4 Cup good quality stewed tomatoes ( I use a quart of my home canned)
2 Tsp Italian seasoning (use oregano usually)
1 Tsp kosher salt ( I found it needed a bit more)
1/4 Tsp ground pepper (ditto)
1 Cup green beans cut in 1 inch pieces
1 medium zucchini sliced in half lengthwise and then sliced
1-2 cups small pasta shells
14 Oz can of white kidney beans or chickpeas drained and rinsed

In large pot combine broth, water, cabbage, onions, carrots,celery,green beans,tomatoes, Italian seasoning, salt and pepper. Bring to the boil and then simmer, covered, for 20 minutes.

Stir in the zucchini, beans and pasta cook, another 10-15 minutes.

Eileen, I love a good rich minestrone. This is just a general outline. Just adjust everything to suit your own taste. I like to add a dollop of homemade pesto at the last minute.

Home Cookin Chapter: Recipes From Thibeault's Table

Minestrone Soup

olive oil
garlic
onions
celery
carrots
green beans
spinach
zucchini
canned tomatoes
parlsey
basil
oregano
Chick Peas
Kidney Beans
small pasta
Homemade pesto
Parmesan Cheese

(optional)

I like to add some broccoli and cauliflower to my minestrone soup as well.
. Make Beef broth or use canned

saute onions, celery, carrots in olive oil, add garlic and add beef
broth and canned tomatoes and parsley. Season with basil and salt and
pepper. Simmer for 30 minutes and then add green beans, zucchini and
simmer for another 20 minutes.( if using broccoli or cauliflower add
now as well) Add kidney beans and chickpeas and spinach.

Cook the pasta separately.

To serve ladle soup into bowls, add some of the cooked pasta and a
dollop of pesto and sprinkle with fresh Parmesan cheese.

Well I believe Minestrone means "big soup" in Italian....so most any soup with lots of stuff could be called minestrone.
I start with a small smoked ham hock and water and simmer it to get some smokey broth, about2 quarts.
Then I add beef broth, and a piece of beef shin if I can get it or a pound or so of another cheap[ cut of beef,
Then I add some dry beans...preferably cannollini beans but baby limas if I can't find them, and then lots of fresh garlic, and oregano, and basil, celery, onions a can of tomatoes broken up with my hands....simmer and finally add some carrots, green beans and pasta...usually penne rigata, at the last 10 minutes.
And I serve each bowl with a swirl of home made pesto and a bowl of freshly grated parm reggiano.
I guess I need to do that soon!
Linda c

My family likes this one - sometimes I add meat, sometimes not.

Becky

* Exported from MasterCook *

Jamie's Minestrone

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
3 cloves garlic -- chopped
2 onions -- chopped
2 cups chopped celery
5 carrots -- sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans -- drained
1 can green beans -- (15 ounce) rinsed
2 cups baby spinach
3 zucchinis -- quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese -- for topping
1 tablespoon olive oil

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

Source:
"www.allrecipes.com"
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NOTES : Made 9-17-07 Added 1 pound of Italian sausage, only used 3 carrots and 2 zucchini, and added a can of diced tomatoes in sauce. Used two cans of broth instead of water. Cooked cheese tortellini separately to add in bowls.

Gosh, I just made a big pot of Minestrone the other night, but I don't use a recipe. Minestrone is basically a vegetable soup, usually with either beans or pasta or both. I guess what makes it "Minestrone" to me instead of "Vegetable soup" is that I put more herbs in it. A handful (or two) of fresh oregano and basil, a sprig of rosemary...more garlic than I put in plain veggie soup.

This one had pink beans and orzo in it. I had leftover orzo from dinner the other night, that had been sauced with a lemon, parsley and anchovy sauce. I had some scraps of beef leftover from trimming beef for jerky, so those went in too though sometimes I make it meatless. If I've any leftover spaghetti meat sauce, that will work it's way in as the meat sometimes.

I just make a veggie soup with chix or beef broth and whatever veggies I have on hand. Then, what makes it minestrone (anda one-pot meal) to me is to add tomatoes, Italian herbs, beans and pasta.

These all sound wonderful! I think I get the idea. Most minestrone that has been served to me in restaurants has never impressed me much. I suspect it came from a food service company. I have had the occasional really good bowl so I know it is possible. I look forward to trying out the recipes. I love Ann's pesto garnish.