Wednesday, May 26, 2010


~ Taste of Home - February/March 2010

1 large onion, chopped
3 T. olive oil
2 celery ribs, chopped
2 medium carrots, chopped
1 c. chopped cabbage
1 medium green pepper, chopped
1 medium zucchini, chopped
6 garlic cloves, minced
3 1/2 c. water
2 14 1/2 oz. cans diced tomatoes, undrained
15 oz. can garbanzo beans or chickpeas, rinsed and drained
15 oz. can tomato puree
8 oz. can tomato sauce
3 T. dried parsley flakes
2 t. dried basil
2 t. dried oregano
1 t. salt
1/2 t. pepper
1/4 t. cayenne pepper
1/2 c. small pasta shells
fresh basil leaves and shaved Parmesan cheese, optional

In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.

Notes: I use dried beans that I've previously cooked and frozen. We like this a little thicker, so I only use one can of tomatoes and replace the 1/2 cup of shells with 1 - 1 1/2 cups of fusilli.  Since tomato puree is significantly more expensive than other forms of canned tomatoes, I used a 15 oz. can of tomato sauce and a 6 oz. can of tomato paste instead of the puree and sauce called for.

1 comment:

Kami said...

Here's a secret about minestrone: when you are simmering it, throw a Parmesan rind (sp?) in with it and it will add tons of cheesy flavor. I have never gone back since I tried it this way!