Mama Delilah's Minestrone

Mama Delilah's Minestrone

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This is a very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It sticks to your ribs and is great for a cold winter's day!

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Pittsburgh, PA

Time needed

20 min preparation + 60-90 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 1 (15 oz.) can dark kidney beans, rinsed and drained
  • 1 (15 oz.) can light kidney beans, rinsed and drained
  • 1 (15 oz) can chickpeas, drained
  • 1 (15 oz.) can peas, drained
  • 1 (28 oz.) can petite diced tomatoes with juices
  • 1 (28 oz.) can tomato sauce
  • 6 carrots, sliced
  • 4 stalks celery, sliced
  • 1 lg. onion, diced
  • 6 potatoes, skinned and cubed
  • 4 C. beef stock
  • 2 Tbs. olive oil
  • 1 Tbs. garlic, minced
  • 4 Tbs. fresh parsley, chopped
  • 1 Tbs. oregano, dried
  • 1 Tbs. fresh basil
  • 1/8 tsp. sage
  • 5 bay leaves
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. crushed red pepper (optional)
  • 1 lb. elbow macaroni

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Directions

Saute celery, onion, carrots and garlic in olive oil until carrots begin to soften. This should take about 5-7 minutes. In a large stock pot, combine kidney beans, chick peas, peas, tomaotes, tomato sauce, beef stock, potatoes and the sauted celery, carrots, and onion. Season with parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper. Simmer, while stirring occasionally, for 1-1 1/2 hours, or until potatoes and carrots reach desired consistency. While simmering soup, boil macaroni according to package directions. Serve soup with desired amount of cooked macaroni.

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