Italian Minestrone

2013-08-28
  • Yield : 8 to 10 servings
  • Prep Time : 45m
  • Cook Time : 10m
  • Ready In : 55m
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Ingredients

  • 1 tbsp. Crisco(R) Pure Vegetable Oil or Crisco(R) Pure Olive Oil
  • 2 ribs celery, chopped
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chopped cabbage
  • 1 large carrot, chopped
  • 1 (14 oz.) can chopped tomatoes, with juice
  • 1 (11.5 oz.) can tomato juice
  • 4 cups chicken or vegetable broth
  • 1 (19 oz.) can cannellini beans, rinsed and drained
  • 1 (15.5 oz.) can red kidney beans, rinsed and drained
  • 1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained
  • 1/4 cup chopped fresh parsley
  • 1 tbsp. dried oregano
  • 1 tbsp. dried basil
  • 1/2 cup uncooked small elbow macaroni, cooked and drained
  • 1/4 cup grated Parmesan cheese plus more for serving
  • Salt and pepper to taste

Method

Step 1

HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.

Step 2

ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.

Step 3

MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.

Step 4

STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.

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