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My review
Jamie's Minestrone
Jamie
"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!"
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Ingredients
1 h 25 m servings 227 calsOriginal recipe yields 8 servings
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Directions
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- 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.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Per Serving: 227 calories; 8.3 g fat; 30 g carbohydrates; 8.6 g protein; 1 mg cholesterol; 1142 mg sodium. Full nutrition
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Reviews
Read all reviews 16762354 Ratings
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Most helpful positive review
10/31/2001
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 f...
Most helpful critical review
7/18/2003
If using tomato sauce it is more a tomato soup with vegetables than minestrone soup. I replaced a 1/2 cup of the tomato sauce with water and used fresh green beans, adding another 1/2 cup water...
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10/31/2001
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 f...
11/8/2003
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 t...
1/30/2002
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 to...
2/6/2007
I absolutely love soup and read all the great reviews for this soup. It defintely didn't let me down. I did make some minor alterations based on the reviews. I used 5 cloves of garlic, 8 cups of...
11/16/2002
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 ...
7/29/2002
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 ...
1/10/2003
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, top...
12/5/2006
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 expensiv...
10/12/2002
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 veget...