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Ingredients
| russet potatoes: 6 whole potatoes (peeled and cubed) |
| carrots: 6 (chopped) |
| celery: 4 stalks (chopped) |
| onions: 1 (chopped) |
| garlic: 2 cloves (minced) |
| kidney beans: 1 15oz can |
| canned tomato paste: 3/4 cup |
| water: 2 1/2 qts |
| seashell pasta (conchiglie): 1 1/2 cups |
| dried oregano (ground): 1 tsp |
| dried basil (ground): 1 tsp |
| salt (to taste) |
| black pepper (to taste) |
Lena's Minestrone
Credit: AllRecipes
User rating:
"Minestrone means 'big soup' in Italian, and this soup is sure to satisfy even the biggest of appetites. Served with a crisp loaf of bread, it's a meal in itself! Garnish with grated Romano cheese."
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Prep Time
min -
Cook Time
min -
Servings
11 serving(s)
Tags
Directions
- In a large pot ombine 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 soup to pot and stir in pasta. If desired add additional water to thin soup. Stir in the oregano and basil. Season to taste with salt and pepper. Cook over medium heat unitl pasta is al dente. Serve hot topped with freshly grated Romano.