Minestrone Soup
Print RecipeIngredients
- 7 cups water
- 2 onions (chopped)
- 1 tbsp parsley flakes
- 1/2 cup celery (chopped)
- 1/4 tsp minced garlic
- 1/3 cup olive oil
- 2 tsp beef bouillon or 1 bouillon cube
- 1/8 tsp sage
- 1/2 tsp Italian seasoning
- 3 1/2 tsp basil
- 1 tsp ground thyme
- 2 tsp salt
- 1/2 tsp black pepper
- 1 large can diced tomatoes
- 1 1/2 cup cabbage (chopped)
- 1 1/2 - 2 cup rutabaga (cubed)
- 1-2 cup elbow macaroni
- Grated parmesan cheese
Instructions
- Saute onion, parsley, celery, garlic in olive oil until well coated and hot. But do not let it brown (put aside).
- Add to boiling water, bouillon and sautéed vegetables.
- Add remaining spices & vegetables. Cook over low heat for 1 1/2 hour. This is a thick soup, if you prefer a thinner consistency add more water.
- Cook macaroni and serve in a separate dish.
- Add macaroni to soup. Serve hot with parmesan cheese sprinkled over top of each serving. Makes about 3 quarts. (This soup freezes well)