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Jamie's Minestrone
SUBMITTED BY:
Jamie
PHOTO BY:
Allrecipes
"I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the 'Sheepherder's Inn' in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!"
RECIPE RATING:
Read Reviews
(700)
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PREP TIME
35 Min
COOK TIME
50 Min
READY IN
1 Hr 25 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
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DIRECTIONS
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
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REVIEWS
Reviewed on Dec. 15, 2003 by
GINNYG
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GINNYG
Dec. 15, 2003
Fabulous recipe! I did some substitutions though: I used potatoes instead of zucchini, and I added white wine instead of red. I also used italian-crushed tomatoes and only one small can of tomato sauce. This is a great recipe that can easily be modified to suit both your tastes and whatever you have in the cupboard. Husband loved it!
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23 users found this review helpful
Fabulous recipe! I did some substitutions though: I used potatoes instead of zucchini, and I...
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Reviewed on Jan. 4, 2004 by
VALIERRAN
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VALIERRAN
Jan. 4, 2004
What a fantastic soup! And yes, it does make a *ton*. I cut the recipe in half, and still had a very large pot of soup. I've never been able to resist meddling, so I also cut down the amount of celery, used yellow squash and zucchini both, white beans instead of kidney beans, and ditalini pasta instead of shells. Fresh basil and rosemary added wonderful flavor, this is the perfect vegetable soup. I also added a few drops of lemon juice while it simmered, to freshen the flavors a little. Thank you Jamie!
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19 users found this review helpful
What a fantastic soup! And yes, it does make a *ton*. I cut the recipe in half, and still...
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Reviewed on Jan. 4, 2004 by THERESA DONOHUE
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THERESA DONOHUE
Jan. 4, 2004
This is a great recipe, I made minor changes and it tasted great!!! CHANGED: zucchini-2ea.,Chicken Broth- 4 cups, No red wine-replaced with White, 1 TBSP of crushed basil in jar instead of fresh, 1 TSP of dried oregano instead of fresh. ADDED 2ea.- yellow squash, 1ea.-28oz. can whole tomatoes- no juice just cut up tomatoe in 4 pieces and 5-Red potatoes cut up. After everything cooked for about 1 1/2 hours, I then puree appox. 1/3 of the soup to a thick texture and mixed to back in with the rest. MY FAMILY LOVED IT!!!!!!!!!!
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19 users found this review helpful
This is a great recipe, I made minor changes and it tasted great!!! CHANGED:...
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Reviewed on Feb. 11, 2004 by
LIZ5
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LIZ5
Feb. 11, 2004
I've used this recipe every winter since I found the posting. Jaime's recipe is terrific & I've made several changes which make it more appealing to my family. I omit green beans & replace them with cannellini beans along with the Red kidney beans. I use lots of fresh spinach and cabbage if I have it. Ditalini is our favorite soup pasta, it hold up better than shells. We like lots of veggies so I didn't decrease any amounts of carrots, zucchini or celery. The first stage of sauteing the aromatic veggies is so important. It is the basis for a terrific soup. Thank you, Jaime! This is comfort food at its best.
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17 users found this review helpful
I've used this recipe every winter since I found the posting. Jaime's recipe is terrific &...
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Reviewed on Jan. 4, 2004 by JENNANGEL
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JENNANGEL
Jan. 4, 2004
I absolutely LOVED this soup. My husband went on and on about how good it was. After reading some of the reviews, I decided to use double the broth omitting the water. I also used a can of diced tomatoes in addition to the sauce. I threw in some Okra, Bell Pepper and white corn as well. There was quite a bit of chopping to be done, I used canned carrots tocut down a little. Wonderful, healthy, taste good soup!
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17 users found this review helpful
I absolutely LOVED this soup. My husband went on and on about how good it was. After reading...
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Reviewed on Jan. 12, 2008 by RATHBUN
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RATHBUN
Jan. 12, 2008
This really is a GREAT recipe. I made it for after Christmas when we didn't need any more calories. I made my noodles (mini - egg bow ties) in a seperate pot and added them per individual, topped off with a small amount of fresh parmesan cheese. I didn't add the spinach, and I did use 1- 14 oz. can - Italian diced tomatoes, and only 1 -8oz. can of tomato sauce, frozen green beans, and 3 cups 98% fat free chicken broth, 1 cup of water, and only FRESH herbs. Served with homemade fresh bread! EXCELLENT!! I also made it ahead of time so it reduced time in the kitchen during the holidays.
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16 users found this review helpful
This really is a GREAT recipe. I made it for after Christmas when we didn't need any more...
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Reviewed on Dec. 5, 2006 by
ms_sally
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ms_sally
Dec. 5, 2006
This was great. I did things slightly different. I used all broth not 1/2 broth 1/2 water. And I used crushed tomatoes instead of the sauce. The zucchini this time of year was really expensive, so I used a frozen veggie mix that had squash, zucchini, green beans and red peppers. This worked perfectly. Thanks for the great post.
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13 users found this review helpful
This was great. I did things slightly different. I used all broth not 1/2 broth 1/2 water. ...
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Reviewed on Mar. 16, 2003 by PATTIE ELLIS
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PATTIE ELLIS
Mar. 16, 2003
This was fantastic! I changed a few things here and there just because of what I had on hand. I used canned cannelli beans rather than kidney beans. I used a mixture of chicken broth and vegetable broth, replaced some of the tomato sauce with diced tomato. I added a squash in lieu of 2 of the zucchini and I added some red pepper flakes that gave it a bit of a bite. My entire family enjoyed it and I have some in the freezer for cold winter nights. Thanks for sharing this Jamie!
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13 users found this review helpful
This was fantastic! I changed a few things here and there just because of what I had on hand. ...
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Reviewed on May 6, 2006 by NICOLE10240
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NICOLE10240
May 6, 2006
This was the best soup I have ever made! I did make a few changes. First of all, I omitted the celery. I used 5 cans of chicken broth, 2 cans of tomato paste, 1 can of tomato juice and 1 can of V8. Even with this much liquid I still needed to add the 2 cups of water. I used all fresh vegetables. I substituted a squash for one of the zucchini. I also added 1 cup shredded cabbage and 3 red potatoes. Instead of the seashell pasta I choice Ditalini because I prefer a smaller pasta. I did not have fresh basil or oregano on hand so I used Italian seasoning. I cooked it for 2 hours adding the potatoes and pasta in the last 20 minutes. This does make a ton of soup so you could freeze half and save it for another night.
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11 users found this review helpful
This was the best soup I have ever made! I did make a few changes. First of all, I omitted...
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Reviewed on Feb. 6, 2007 by
MJLAM
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