Mama Delilah's Minestrone
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 or 2 med. onions, diced
- 6 potatoes, skinned and cubed into bite-size pieces
- 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
- pinch of sage
- 5 bay leaves
- salt and pepper, to taste
- crushed red pepper, to taste (optional)
- 1 lb. elbow macaroni
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.
