Minestrone SoupI've tried this soup a few times now, and I think I've got it about right. It takes forever, but totally worth it. Filled with tons of vegetables. I freeze it in canning jars, it makes great lunches. The noodles absorb the liquid, so I have to make sure to put in a lot of liquid. Otherwise, there will not be enough broth. It takes up almost the entire stock pot. It usually fills about 8 large canning jars to freeze + enough for dinner that night.
Ingredients:3 tablespoons olive oil
3 small cloves garlic, chopped (or 1/8 tsp garlic powder=1 clove)
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
9-10 cans chicken broth (I sometimes use low sodium)
3-4 cups water
1 (14.5 oz) can tomato sauce (I also add 2 cans v8 juice)
1 cup canned kidney beans, drained
5 red potatoes
1 (15 ounce) can green beans
2 cups baby spinach, chopped
3 small zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano (or 1 tsp dried)
2 tablespoons chopped fresh basil (or 1 TBSP dried)
salt and pepper to taste
Large shell pasta ( about 3/4 a package)
1 package of stew meat
grated Parmesan cheese for topping
Directions:Cook your stew meat in the crock pot for 7-8 hours on low the night before or the morning of making the soup. I just add some water and sprinkle the meat with salt and pepper, and some garlic and onion powder.In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.Add chicken broth, water, (v8) and tomato sauce, bring to boil, stirring frequently. Reduce heat and add potatoes, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 60-90 minutes. Add kidney beans about halfway through so they don't fall apart.While that is cooking, boil the pasta.When soup is done simmering, add stew meat and pasta. Serve in bowls with shredded parmesan cheese on top.
