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Cheesy Minestrone Soup

Diet.Chef's picture
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Cooking oil/Olive oil 1 Tablespoon
  Beef broth 3 Cup (48 tbs)
  Canned tomatoes/2 tomatoes, peeled and chopped 16 Ounce, cut up
  Snipped parsley 2 Tablespoon
  Dried basil 2 Teaspoon, crushed
  Dried oregano 1 Teaspoon, crushed
  Bay leaf 1
  Fresh vegetables 2 Cup (32 tbs) (Any Combination Of Uncooked Cubed Potatoes, Chopped Broccoli, Or Sliced Carrots)
  Canned red kidney beans/Cooked red kidney beans 3⁄4 Cup (12 tbs)
  Spaghetti 1 Ounce, broken (About 1/2 Cup)
  Grated parmesan cheese/Romano cheese 1⁄4 Cup (4 tbs)

In a 3-quart saucepan cook the chopped onion, chopped celery, and garlic in olive or cooking oil till tender but not brown. Stir in the beef broth, the undrained canned tomatoes or the peeled and chopped tomatoes, snipped parsley, basil, oregano, bay leaf, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add the 2 cups fresh vegetables. Simmer, covered, about 15 minutes more or till the vegetables are just tender. Stir in the cooked or canned red kidney beans and the broken spaghetti. Cook about 15 minutes more or till the spaghetti is tender, stirring occasionally.
Remove the bay leaf. Ladle the soup mixture into bowls. Sprinkle each serving with the grated Parmesan or Romano cheese.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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