Name: Kate's Minestrone Soup
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 each onions large, diced; 2 each carrots large, sliced; 2 each potatoes large, diced; 1/2 pound green beans cut into 1 inch pieces; 6 cups water; 1/2 each cabbage small, shredded; 16 ounces tomatoes, canned; 1/2 bag spinach coarsely chopped; 2 each zucchini medium, diced; 6 each beef bouillon cubes; 16 ounces red kidney beans canned, rinsed and drained; 2 cups pasta, orzo cooked; 1/2 cup parmesan, parmigiano-reggiano cheese, grated finely grated

Servings: 4 persons

2 tablespoons olive oil
1 each onions large, diced
2 each carrots large, sliced
2 each potatoes large, diced
1/2 pound green beans cut into 1 inch pieces
6 cups water
1/2 each cabbage small, shredded
16 ounces tomatoes, canned
1/2 bag spinach coarsely chopped
2 each zucchini medium, diced
6 each beef bouillon cubes
16 ounces red kidney beans canned, rinsed and drained
2 cups pasta, orzo cooked
1/2 cup parmesan, parmigiano-reggiano cheese, grated finely grated

1
In large saucepot, cook onion, carots, potatoes and green beans until just browned (about 20 minutes).
2
Add water, cabbage, tomatoes with their liquid, spinach, zucchini, and bouillon.
3
Bring to the boil, stirring to break up tomatoes.
4
Simmer, covered, over low heat for about 40 minutes until vegetables are tender.
5
DON'T overcook or they'll get mushy.
6
Heat water for orzo.
7
As orzo cooks, stir beans into the soup andamp; heat for 15 minutes.
8
To serve, ladle soup into the bowls, stirring orzo into each bowl.
9
Top with cheese.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Kate's Minestrone Soup

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