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Vegetarian Minestrone Soup

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Ingredients
  Chick peas 2 Can (20 oz)
  Olive oil 4 Tablespoon
  Onions 1 Cup (16 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Celery 1⁄4 Cup (4 tbs), chopped
  Carrots 1⁄2 Cup (8 tbs), diced
  Green beans 1 Cup (16 tbs), cut
  Zucchini 1 1⁄2 Cup (24 tbs), diced
  Potatoes 1 Cup (16 tbs), peeled and diced
  Cabbage 1 1⁄2 Cup (24 tbs), coarsely chopped
  Tomato paste 2 Tablespoon
  Boiling water 8 Cup (128 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon, freshly ground
  Basil 1⁄2 Teaspoon
  Parsley 2 Tablespoon, minced
  Cooked macaroni 1 Cup (16 tbs)
  Parmesan cheese 1 Tablespoon
Directions

Drain the canned chick-peas.
Heat oil in large saucepan.
Saute onions, garlic and celery for 5 minutes.
Mix in the carrots, green beans, zucchini, potatoes and cabbage.
Cook 5 minutes.
Stir in the tomato paste; then add the chick-peas, water, salt, pepper and basil.
Bring to a boil, cover and simmer 1 hour.
Mix in the parsley and macaroni, cook 5 minutes, and taste for seasoning.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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