Mama Delilah's Minestrone (#2075)

Serves
Ready
15
2.3
Hours
Prep
Cook
20
Minutes
2
Hours
Categories
None
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Ingredients

  • 30 oz Canned Kidney Beans drained
  • 15 oz Chickpeas (Garbanzo Beans) drained
  • 15 oz Green Peas drained
  • 28 oz Tomatoes, Canned With Juice petite diced
  • 28 oz Tomato Sauce
  • 6 whole Carrots thinly sliced
  • 4 stalks Celery diced
  • 2 whole Yellow Onion diced
  • 6 whole Russet Potatoes cubed
  • 4 cups Beef Stock
  • 2 tablespoons Extra-Virgin Olive Oil
  • 4 cloves Garlic minced
  • 4 tablespoons Italian Parsley chopped
  • 3 tablespoons Basil chopped
  • 1 Tbsp Oregano powdered
  • 1/2 tsp Sage powdered
  • 5 whole Bay Leaves
  • 2 tablespoons Red Pepper Flakes (or to taste)
  • 1 Salt And Black Pepper (to taste)
  • 1 pound Elbow Macaroni

Directions

  1. Sauté celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften (about 8 to 10 minutes)
  2. In large stock pot, combine kidney beans, chick peas, peas, tomaotes, tomato sauce, beef stock, and the sautéed celery, carrots, onion and potatos and stir.
  3. Add parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper.
  4. Simmer, stirring occaisionally, for 1 to 1/2 hours, or until potatos and carrots reach desired consistency.
  5. While simmering soup, prepare macaroni according to package directions.
  6. Serve soup with desired amount of the cooked macaroni.
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