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Minestrone recipe
Soups and Stews

Minestrone

No meatVegetarianGluten-Free

Ingredients

  • ½ cup elbow macaroni, uncooked
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 cup sweet onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, cut into ½ inch pieces
  • 1 cup zucchini, cut into ½ inch pieces
  • 2 cups cabbage, cut into small pieces
  • 2 cloves garlic
  • 1 tsp dried oregano
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 quart chicken broth
  • 1 jar La Famiglia DelGrosso Chef John’s Tomato Basil Masterpiece
  • ½ cup water
  • Parmesan cheese for garnish
  • Chopped fresh basil for garnish
  • Salt and pepper to taste

Directions

  1. Cook macaroni according to package directions. Drain and set aside.
  2. Heat oil and butter in stock pot over medium-high heat, then sauté onions, celery, and carrots until soft.
  3. Add salt and pepper to taste.
  4. Add garlic, oregano, cabbage, and zucchini. Cook for 2 minutes.
  5. Add chicken broth and stir through.
  6. Pour sauce into pot. Add ½ cup of water to jar, place lid back on and shake, pouring excess sauce into pot.
  7. Add beans and cooked elbow macaroni. Stir through.
  8. Bring to a boil, then simmer for one hour.
  9. Serve in bowls, then garnish with grated Parmesan cheese and chopped basil.

Notes

  • Try a variety of beans such as cannellini beans or chickpeas.
  • For spicy minestrone, add 1 tsp crushed red pepper flakes.
  • For a gluten-free option, omit pasta and substitute cubed potato.
  • You may have to add extra chicken broth the next day as pasta absorbs the liquid.

Recipe Info

Serves
8
Categories
Soups and Stews
Sauces
La Famiglia DelGrosso sauces: