This soup is hearty and fantastic on a winter day. It can easily be made ahead of time and frozen but don’t freeze the macaroni. Defrost the soup, make new macaroni and then heat it up all together.

makes 4 to 6 bowls

1 small onion
1 clove of garlic
1/2 green cabbage
1 big carrot
2 cups vegetable stock
1 cup tomato sauce
1/2 cup cooked red kidney beans
12 cup cooked white (Great Northern or cannellini) beans
1/2 cup frozen green beans
1/2 cup cooked macaroni
1 teaspoon dried Italian seasoning (oregano, marjoram, thyme, basil, rosemary, sage)
Olive oil
S and P

Soak the beans overnight and cook ahead of time.

Dice the onion and sauté in a soup pot in olive oil. Mince the garlic and sauté until fragrant. Shred the cabbage and dice the carrots. Add to the pot. Add the stock, tomato sauce and seasonings. Bring to a boil and reduce to a simmer, cooking until cabbage is soft, about 15 minutes.

Add the green beans, kidney beans and white beans.

Cook macaroni separately and add to the soup when ready to serve. Enjoy!

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