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Ingredients
| russet potatoes: 5 whole potatoes (peeled and cubed) |
| carrots: 5 (chopped) |
| celery: 4 stalks (chopped) |
| onions: 1 (chopped) |
| garlic: 1 clove (minced) |
| canned tomato paste: 1/2 cup |
| kidney beans: 1 15oz can |
| water: 2 qts |
| seashell pasta (conchiglie): 1 cup |
Claudette's Minestrone
Credit: AllRecipes
User rating:
"This recipe was given to me by mother-in-law, it is the greatest winter warm-up soup ever."
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Prep Time
min -
Cook Time
min -
Servings
10 serving(s)
Tags
Directions
- In a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
- Transfer soup to a food processor or blender and puree until smooth. Return to pot and stir in the pasta. Cook until pasta is done. Serve with Romano or Parmesan cheese, if desired.