Potato Minestrone Soup
Minute Minestrone Soup
I hope these recipes will help you.
Terry S.
From: "Joseph Ferraro" <[email hidden]>
Subject: REQ: Minestrone recipe
Potato Minestrone Soup
2 cans (14 1/2 ounces each) chicken broth
1 can (28 ounce) crushed tomatoes
1 can (16 ounce) kidney beans, rinsed and drained
1 can (15 oune) garbanzo beans or chickpeas rinsed and drained
1 can (14 1/2 ounce) beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjora,
1 package (10 ounce) frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed
In a slow cooker, combine the first 13 ingredients. Cover and cook on
low for 8 hours. Stir in the spinach, peas, and carrots. Heat through.
Yields: 12 servings or about 3 quarts
Minute Minestrone Soup
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 can (15 ounce) diced tomatoes
1 can (15 ounce) cannelloni beans, drained
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
Salt and pepper to taste
Heat olive oil in a large saucepan. Saute garlic, onion, carrot and
zucchini until tender. Add cabbage and continue cooking until cabbage is
tender. Add remaining ingredients and cook over medium heat for 15 to 20
minutes. This soup is as easy as it is delicious.
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