Corrigan's Minestrone

SUBMITTED BY: CORRIGAN GOMMENGINGER PHOTO BY: candice

"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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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons olive oil
5 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery, chopped
1 sweet onion, chopped
3 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can vegetable broth
1 1/2 quarts water
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 cups uncooked elbow macaroni

DIRECTIONS

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.
Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.

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REVIEWS

Reviewed on sep. 11, 2007 by Aspiring Chef Rita

Taste is 5 star but am giving this 3 Stars because of the misinformation when it comes to the... MORE

Reviewed on mar. 23, 2009 by Grifo

Recipe was very easy to make and it makes ALOT! I would recomend to cut your vegetable into... MORE

Reviewed on oct. 12, 2006 by CHRISTINE56

WOW! such an easy, and tasty soup... my 1 year old and I just had it for luch!!! It was a big... MORE

Reviewed on feb. 17, 2008 by CHEESECAKEMAKER

GREAT START, BUT...needed some adjustments to get to 5 Stars. Here is how I got to 5 Stars:... MORE

Reviewed on dec. 9, 2007 by Laura

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.

Laura
dec. 9, 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!

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I'm rewriting this review because I made the minestrone again and it is SOGOOD! Last time I... MORE