Minestrone Soup

By PenFlynn

Ingredients

• 2 Tablespoons vegetable oil
• 1 medium-sized onion, finely chopped
• 1 garlic clove, minced
• 4 cups beef or vegetable stock or broth
• 1 15 oz. can tomato sauce
• 1 15 oz. can kidney beans, well drained
• 1 large celery stalk, diced
• 1 large boiling potato, peeled or unpeeled, cut into
• ¾ inch cubes
• 1 medium sized carrot, thinly sliced
• 1 meduim sized zucchini, diced
• ¼ cup chopped fresh parsley leaves
• 1 teaspoon dried basil leaves
• ½ teaspoon dried marjoram leaves
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon celery salt
• 2 to 3 drops Tabasco sauce
• ¼ teaspoon salt
• ¼ teaspoon black pepper, preferably freshly ground
• ½ cup small pasta shells or macaroni

Details

Servings 5
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

In a Dutch oven or very large saucepan, combine the oil, onion and garlic. Cook over medium high heat, stirring frequently, for 4 to 5 minutes, or until the onion is tender. Add the stock, tomato sauce, kidney beans, celery, carrot, potato, and zucchini. Then add the parsley, basil, marjoram, thyme, celery salt, Tabasco sauce, salt and pepper. Stir to mix well. Cover and bring to a boil. Lower the heat and simmer for about 15 minutes. Add the pasta and gently boil for an additional 15 to 20 minutes, or until the vegetables and pasta are tender.