Truth be told, the only time I’d ever tried minestrone soup was from a can. It was so gross that I never had any interest in having it again. It’s soup week at school and low and behold, Minestrone is on the menu. I now have a very different opinion! It was absolutely phenomenal!
2 Tablespoons Butter
2 cups Cabbage; shredded
1 large Zucchini; chopped
2 cups Carrot; chopped
1 large Onion; chopped
4 cloves Garlic; minced
3 cups Tomato, cored and chopped
2 cups dried Red Beans; soaked overnight
2 ½ quarts Chicken Broth
2 Tablespoons Tomato Paste
1 large Bay Leaf
1 teaspoon dried Thyme
Pinch Red Pepper Flakes
1 teaspoon Italian Herbs
1 teaspoon Garlic Powder
Salt and Pepper to taste
12 large Italian Meatballs; cooked
4 cups cooked Pasta
Parmesan Cheese for Garnish
- Heat a dutch oven or pot over medium heat and add the butter. Once melted, sauté the vegetables until tender before adding the garlic. Continue to cook until fragrant; about 2 minutes.
- Add the beans, tomatoes, meatballs, herbs and seasoning to the pot. Pour in the broth and tomato paste, then bring to a boil. Reduce to a simmer and cover, simmering and stirring occasionally for an hour and half.
- Taste and season accordingly before adding the pasta and cooking until heated through.
- Garnish with parmesan and enjoy!
Looking for a side dish? Try one of theses!
Ash's In The Kitchen 