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 Minestrone Soup |
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 soups |
 deniseyaeger |
 2014-09-14 14:39:14 |
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1 can 28 oz. Can of Italian style Tomatoes
2 Bay Leaves
1/4 tsp Garlic Powder
1 tsp Ground or Dried Oregano
2 tsp Dried Parsley
1/2 tsp Dried Basil
1/2 tsp Salt
1/4 tsp Ground Black Pepper
1 Cup Chopped zucchini
1 Cup Chopped Green Beans
1 Small Onion, chopped
1 Cup Chopped Celery
1 Cup Chopped Carrots
1 8 oz Can Tomato Paste
7 cups Beef Broth
1 Cup Medium Shell Pasta
1 15 oz Can of Dark Red Kidney Beans
1 16 oz Can of Large Sweet Peas
2 tablespoons Grated Parmesan Cheese
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Pour the Italian Style tomatoes inot a 6 quart stock pot. Chop the tomatoes into bite-sized pieces. Add the bay leaves, garlic powder, oregano, dried parsley, dried basil, salt and ground pepper and cook over medium heat. Chop the zucchini and add to the stock pot. Chop the remaining vegetables and add to the stock pot. Stir in the tomato paste.. Add the beef broth and bring to a boil. Reduce the heat and simmer for 1/2 hour. While the soup is simmering, in a medium saucepan, bring 1 1/2 quarts of water to a boil. Add the pasta shells. Return water to a boil and cook for 10 to 12 minutes, stirring frequently, Drain and set aside. Drain and rinse the kidney beans and peas. Add to the soup and simmer for 1/2 hour. Add the cooked pasta and parmesan cheese. Cook until the pasta is heated, about 10 minutes. Remove the bay leaves and serve.
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