Baby its cold outside in the Tampa Bay area this evening!!! Its not often that I fix soup because our weather usually does not get cold enough but, this evening it has turned cold. So I decided to make a pot of soup for dinner. What is your favorite soup? Mine is minestrone soup and I love this recipe that I found several years ago. If you are looking for a soup recipe I suggest you give this recipe a try. It is really easy to make and it will make about 16 servings. So lets get started making the soup now! Grab your aprons and lets get started!
1 tablespoon Crisco vegetable oil
1 1/3 cups chopped celery
1/2 cup chopped onion
2 or 3 cloves garlic, minced
2 cans (14.5 ounces, each) tomatoes, chopped and undrained
4 cups of cabbage
1 1/3 cups chopped carrots
1 can (46 ounces) tomato juice
1 can (19 ounces) cannellini beans (white kidney beans) drained
1 can (15.5 ounces) red kidney beans,drained
1 can (15 ounces) garbanzo beans, drained
1/4 cup chopped fresh parsley
1 tablespoon plus 1 teaspoon dried oregano leaves
1 tablespoon plus 1 teaspoon dried basil leaves
3/4 cup of uncooked small elbow macaroni cooked
1/4 cup grated parmesan cheese
salt and pepper to taste
First, heat oil in a large sauce pan. Add celery, onion and garlic. Cook and stir until crisp and tender. Next, stir in the canned tomatoes, cabbage and carrots. Then reduce heat to low. Cover, and simmer until the vegetables are tender.
Stir in the tomato juice, beans, parsley, oregano and basil. Now, simmer until the beans are heated. Lastly, stir in the elbow macaroni just before serving.
I had fun making soup with y’all! See you next time!