Simple Minestrone

Mrs. Mike F's Note:

This is an easy budget stretching favorite from our early marriage. It freezes well for Once a Month Cooking, and makes a great big batch. My husband prefers it to never reach the freezer, though--just eat it for lunch until it's all gone. We make it with our "Parsley Pesto" which is more special. To make it vegan/vegetarian, omit the chicken broth.

• Total Time: 1 hrs 35 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Serves: 10

Yield: 1.0 big pot ...

• 3 quarts water
• 2 cans chicken broth
• 1 can great northern bean
• 1 ½ lbs cabbage (chopped)
• 4 carrots , diced
• 1 (1 lb) can Italian-style tomatoes
• 1 stalk celery (chopped)
• 2 medium onions (chopped)
• ¼ cup olive oil
• 2 zucchini , sliced
• 1 large tomato
• 1 clove garlic (chopped)
• salt and pepper
• ¼ cup chopped parsley
• 1 cup broken spaghetti (or desired pasta)

Directions:

1. Heat water, chicken broth, 2 tsp.
2. salt, beans, cabbage, carrots, canned tomatoes and celery.
3. Cook at a simmer for 30 minutes.
4. In a separate pan, saute onions in oil for 5 min.
5. Add zucchini, tomato, garlic to the saute--cook on low for 20 minutes, covered.
6. Add saute to bean mixture along with parsley and noodles.
7. Cook slowly, covered for 30 minutes, stirring occasionally.
8. *IfI am going to freeze this, I skip the pasta.

Reviews

[Liszard]

Even the carnivore hubby liked this one, very hearty. It could use a punch of flavor but that just means season to your taste. You could also use more broth and less water. I liked the flavor as it was, though.

[Pink Princess]

This recipe is excellent - very versatile. In our house everyone likes a different type of chilli (tabasco, chilli flakes, strength of chilli etc etc) and this allows them all to add to taste. Serving sizes are generous - no one went hungry! Will definitely be making this again.

[*Debbie*]

very tasty, could use a bit more flavouring but very good non the less.