Saturday, February 7, 2015

Best Ever Minestrone Soup

Growing up, my mom made this soup for dinner all the time.

As a kid, I tolerated the soup, the one glaring offense being the chunks of cooked tomato that dotted the bowl placed before me.  Garbanzo beans I could handle, but great big chunks of tomato?  What kind of torture was this?!

Now that I am an adult, I actually don't mind eating cooked tomatoes, I kind of love them actually, but I have a husband who doesn't appreciate their existence.

Luckily, this soup is fairly versatile and can be adapted to suit your tastes.  The husband also doesn't like garbanzo beans, so we subbed in some pinto beans instead, but you can do whatever you like, this soup is just good enough to make it work!

Don't be intimidated by the long ingredient list, this soup really is quick and easy.

Best Ever Minestrone Soup


28 oz crushed tomatoes
1 lb. ground turkey
2 cloves garlic
1 1/2 tsp basil (divided)
4 c. water
1/2 c. chopped celery
1/2 c. chopped onion
2 large carrots (sliced)
2 c. beef broth
16 oz tomato sauce
1 T parsley
1 tsp oregano
1/2 tsp pepper
1 tsp salt
2 tsp garlic powder
15 oz can garbanzo beans (drained and rinsed)
15 oz can green beans (drained and rinsed)
15 oz can kidney beans (drained and rinsed)
1 1/2 c. uncooked pasta


In a large skillet, brown the turkey with the garlic and 1/2 tsp of the basil.

In a large pot, combine everything except the beans and pasta and bring the mixture to a boil over medium-high heat.  Once it is boiling, cover and simmer over low heat for 20 minutes.  Add the beans and bring everything to a boil.  Add the pasta and cook 15-20 minutes until the pasta is tender (add more water as needed).


No comments:

Post a Comment