FBD

Minestrone Soup

ItalianVegetarianIntermediate210 minBy Northstar

Ingredients

Servings
4
  • 1 cup celery, finely minced
  • 1 0.8 cup onion, divided (1 cup finely minced + ¾ cup coarsely chopped)
  • 1 0.8 cup carrots, divided (finely minced + sliced)
  • 0.3 cup butter
  • 0.5 cup each: garbanzo beans, kidney beans, whole dried peas, white pea beans
  • 0.8 cup sliced celery
  • 0.8 cup chopped bell pepper
  • 0.5 cup rice or barley
  • 1 cup shell macaroni
  • 2 tbsp fresh parsley, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp soy sauce
  • 0.5 cup Parmesan cheese, for serving

Instructions

  1. 1

    Slowly sauté finely minced celery, onion, and carrot in butter until very brown.

  2. 2

    Add beans and peas and about 3 quarts of water. Simmer slowly until beans are almost done, about 2–2½ hours.

  3. 3

    Add remaining vegetables, rice or barley, soy sauce, oregano, basil, and more water if needed. Cook another hour.

  4. 4

    Add macaroni and more water if needed about 20 minutes before serving. Cook until tender.

  5. 5

    Season with black pepper. Ladle into bowls and sprinkle with Parmesan cheese.

Tags

soup