Corrigan's Minestrone Recipe - Allrecipes.com
Corrigan's Minestrone Recipe
  • READY IN 1 hr

Corrigan's Minestrone

Recipe by  

"Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta. Make sure you have the storage for the left-overs."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
  2. Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2009

Recipe was very easy to make and it makes ALOT! I would recomend to cut your vegetable into small pieces especially the carrots and potatoes. As for the rest I doubled the broth and cut 1/2 cup of the pasta out, even this did not work as previously recomended I would go with 1/2 the pasta (and most importantly pre-cook it) I love the pasta in minestrone and it was too much for me! As for the cooking instead of slow simmering I brought the soup up to a boil reduced to a simmer and covered and it cut about 10 minutes off of the cooking time.

 
Most Helpful Critical Review
Sep 11, 2007

Taste is 5 star but am giving this 3 Stars because of the misinformation when it comes to the ingredient amounts. I made this as directed except for using just 1 cup of elbow macaroni. Makes a lot so I sent some to neighbors. When I took mine out to serve the next day I couldn't believe it. There was NO broth left. The macaroni had absorbed it ALL and I didn't even use the full amount of macaroni. I called my neighbors and they said they enjoyed the STEW - too late to send them over a can or two more of broth to add to it. This soup needs a minimum of 24oz. more of liquid - I would use vegetable broth.

 
Feb 17, 2008

GREAT START, BUT...needed some adjustments to get to 5 Stars. Here is how I got to 5 Stars: Added 1/2 bag frozen chopped spinach, 1 can petite diced Italian tomatoes, 1 can pesto tomatoes paste (Contadina brand), 1/2 the recommended amount of dried spices, 5 cloves garlic, nixed the pasta, only 2 potatoes, 4 carrots 3 whole celery stalks (leaves and all!), 1 zucchini, 2 small yellow squash, 1 quart vegetable stock and 1 can chicken broth (no water!) 1 more can of regular tomatoe paste will likely make it 6 stars...NEXT TIME!!! Thanks for the recipe! PSST...don't forget the sprinkle of cheese!

 
Dec 09, 2007

I'm rewriting this review because I made the minestrone again and it is SOGOOD! Last time I made it, the liquid disappeared within an hour or two of taking the pot off of the stove. I mean it was totally gone--like a casserole or something. So here's what I changed this time: I used 3 potatoes, 3 carrots, 2 stalks of celery, one quite-small onion, 4 cloves garlic, 16 oz of veggie broth, 1-1/4 cups macaroni, and dried herbs instead of fresh (same quantities). All the other ingredients were the same. I heated the olive oil and cooked the onion and garlic for maybe 5 minutes, then added the rest of the chopped veggies and let them cook together for a few minutes. I think it tastes better that way. I had to cook longer than 30 minutes, and the macaroni took longer than 10 minutes as well. There isn't a lot of liquid but it's much better than last time. If it disappears again I'll add more veggie broth. Using smaller quantities of vegetables makes a much more manageable-sized soup and I don't think we'll have to throw any away this time. It also tastes better when there's more liquid. With these modifications, I really love this recipe! Thanks Corrigan!

 
Oct 12, 2006

WOW! such an easy, and tasty soup... my 1 year old and I just had it for luch!!! It was a big hit. I had to add extra broth, I also added some parsley and a chopped up zucchini, I'm sure you could add just about any veg.,..maybe corn next time!

 
Aug 07, 2009

When I worked at Olive Garden, we cooked the pasta seperately. Then , add just before serving. Boil the pasta, drain and toss with veggie oil. Toss into soup right before serving. If you plan to store some for later, divide it before adding pasta or simply add a 1/4 cup or so of cooked pasta to each bowl before ladeling soup over it.

 
Sep 18, 2008

Easy make ahead family dinner or cold weather party starter. Cook pasta separately. Place pasta in individual serving bowl & add the soup on top. Cooked and drained pasta will keep in a plastic bag in the frig for several days. Personal preferences include less onion & garlic (especially when freezing), chopped spinach, finely shredded cabbage, diced tomatoes, V8 juice and any veggie I have in the frig. Keeping the pasta separate also makes the recipe crockpot & freezer friendly for those rushed days. Enjoy

 
Aug 13, 2007

Warning: Makes a lot yet can be easily frozen for leftovers. This stuff was GOOD, and really easy to make for a weeknight. The most time consuming part is chopping the vegetables, and while the soup cooks, stir every so often. I didn't have veggie broth so I used a can of chicken broth instead, also added in a can of chick peas. Very yummy, will definitely be making again.

 

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Nutrition

  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 874 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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