Prepare to be bowled over by homemade Minestrone that puts those store-bought brands to shame. It doesn't take a food critic to know that this succulent soup is comfort food at it's very best. And did we mention it's chock full of healthy vegetables?
At a glance
10 cups cooked red beans 1 tsp. salt 1 clove garlic, pressed 1/4 cup chopped parsley 1 zucchini, sliced 2 stalks celery, chopped 3 tbsp. butter 2 bay leaves 1/2 cup uncooked elbow macaroni 1 tsp. basil 1/4 tsp. pepper 1 tbsp. oil 1 carrot, diced 5 leaves spinach or chard, chopped 8 oz. tomato sauce or stewed tomatoes Parmiggiano Reggiano, grated
Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil. Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes. Serve with a sprinkling of grated Parmiggiano Reggiano.
Ready in 1 hour and 15 min
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