WINTER MINESTRONE SOUP 
3 tbsp. olive oil
1 lg. onion, finely chopped
1 lg. stalk celery, finely chopped
2 lg. cloves garlic, minced
1 tsp. dry basil
1/2 tsp. each, rosemary, oregano & thyme
1/4 c. pearl barley
2 potatoes, peeled & diced
2 lg. carrots, diced
8 c. chicken stock (fresh or canned)
1 lg. turnip, peeled & diced
1 can (16 oz.) red kidney beans
2/3 c. sm. shell macaroni
1/4 c. tomato paste
2 c. finely shredded green cabbage
Salt & pepper to taste
Shredded Jack cheese

Heat oil in a 5 quart pan over medium heat. Add onion, celery, garlic, basil, rosemary, oregano and thyme; cook until onion is soft (about 10 minutes). Add barley, potatoes, carrots, stock and turnip. Bring to a boil over high heat, cover and simmer for 20 minutes.

Mix in beans and their liquid, macaroni and tomato paste. Bring to boil, reduce heat and simmer until macaroni tender. Add cabbage and cook until tender. Season with salt and pepper. Pass cheese at table to sprinkle over individual servings. Serves 8-10.

recipe reviews
Winter Minestrone Soup
   #50301
 Stacie (New Jersey) says:
This was one of the best soup recipes I've ever tried. Not accustomed to adding dry spices at the beginning of the cooking cycle-was a little nervous but turned out great. I upped the quantities of carrots, potato and celery but otherwise stuck to the recipe. My 12 year old who never, ever ate any soup his whole life so far, couldn't resist the aroma and had to try a taste-just to say he tried it. He ended up having two bowls! Hubby went back for thirds. Can't thank you enough, will make this again and again

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