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Vicki's Lawrence's Minestrone Soup

Here's how you make Vicki's Lawrence's Minestrone Soup
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  • Servings: 12
  • Prep: 9m
  • Cook: 60m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 tablespoon olive oil
  • 1 leek, chopped
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 1 pound potato, peeled,diced
  • 1 cup celery, sliced
  • 1 can (16 ounce)tomatoes,chopped
  • 1 can(15 ounces) garbanzo beans, drained
  • 1 can (15 ounces) red kidney beans, drained
  • 6 cups water
  • 6 cups vegetable broth
  • 2 tablespoons dried italian herbs
  • 2 teaspoons salt,to taste
  • 1 teaspoon fresh ground black pepper,to taste
  • 4 ounces dry elbow macaroni,(1/2 cup)
  • 2 cups cabbage,shredded
  • 1 zucchini quartered ,sliced thin
  • Garnish:
  • 4 ounces mozzarella cheese , shredded
  • 1 tablespoon fresh parsley, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large soup pot

  • Step 2: Heat the oil.

  • Step 3: Sauté the leek,onion and garlic until softened

  • Step 4: Stir in the carrot, celery, and potato and sauté for 5 minutes.

  • Step 5: Stir in the beans, tomatoes, 6 cups of water, veggie broth, herbs, salt, and ground pepper,(season to taste)

  • Step 6: Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.

  • Step 7: Return the soup to a boil, and stir in the pasta.

  • Step 8: Cook for 10 minutes; then stir in the cabbage and zucchini, and cook until the cabbage is tender about 6 minutes.

  • Step 9: Ladle the soup into heated bowls and garnish with the cheese.

We hope you enjoy this recipe!

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