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Minestrone Soup

Print Recipe Bonita Bruneau | Prairie Presbyterian | Winnipeg, MB
Course Soups & Salads
Servings 6

Ingredients
  

  • 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)
Keyword Minestrone, Soup