Minestrone Soup

 

1 ¼ Cups Extra Virgin Olive Oil

2 Onions – Diced

8 Celery Stalks – diced

1 lb. (about 8 large) Carrots – Diced

2 (400g) Cans of Cherry Tomatoes or 1 (28 oz) Can of Whole Tomatoes- Pureed

2 (32 oz) – Beef Broth

1 (32oz.) – Vegetable Broth

1 Cup of String Beans trimmed and cut into ¼ inch pieces

3 tsp. Salt

3 tsp. Pepper

2 Potatoes (I use Idaho) – Cut in ¼ inch cubes

1 Yellow Squash – Diced

3 Zucchini – Diced

2 19 oz. Cans of Chickpeas

2 19 oz. Cans Red Kidney Beans

1 lb of Ditalini Pasta or the pasta of your choice

 

Heat the olive oil in a pot on a low flame and add the onions.  Sautee for 5 minutes and then add the carrots and the celery.  Sautee for another 10 minutes until the veggies start to get soft. Add the pureed tomatoes and cook for about 10 minutes on low. Add the beef and the vegetable broth. Raise the temperature to medium and bring to a slight boil.  Add the string beans and season with salt and pepper.  Cook for 5 minutes and add the potatoes.  Boil for 10 minutes and add the yellow squash and zucchini.  Cook for 5 minutes.  Drain a little of the liquid off the top of each of the can of beans.  Pour the chickpeas and the red kidney beans in the pot.  Fill each can of beans with ¼ cup of water and swish around each can to get the remaining starch and beans out of the can. Add this pot to the pot.  Cook the soup on low for about 2 hours.  Boil the pasta and serve with the soup.

NOTE: This soup serves 12. Even if you don’t need to feed this many people this soup  freezes really well.

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