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Minestrone Soup

4

50 min

Minestrone Soup

Minestrone Soup Photo 1

Time

50 min

Serving

9 persons

Calories

399

Rating

4.00★ (113)

Cuisine

Author: Victoria Buriak
This minestrone soup recipe makes a filling and hearty meal. Tomatoes, fresh corn, zucchini, and cabbage join potatoes, carrots, and orzo pasta — and lots of beans.

Ingredients

  • vegetable stock: 4 cups
  • stewed tomatoes: 2 cans (14.5 ounce cans)
  • potato: 1 piece (cubed)
  • onion: 1 piece (chopped)
  • stalks celery: 2 piece (chopped)
  • carrots: 2 piece (chopped)
  • head cabbage: 1 piece (chopped)
  • italian seasoning: 2 Tbsp
  • kidney beans: 1 can (15 ounce can)
  • corn kernels: 3 cups (fresh)
  • zucchini: 1 piece (sliced)
  • uncooked orzo pasta: 1 cup
  • salt and pepper: (to taste)

Metric Conversion

Stages of cooking

Minestrone Soup Photo 21
Minestrone Soup Photo 32
  1. In a large soup pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
    Minestrone Soup Photo 2
  2. Stir in beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
    Minestrone Soup Photo 3

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