Minestrone Soup
A quick minestrone of onion, carrot, celery, cabbage, peas and lima or kidney beans simmered in bouillon and finished with spaghetti sauce. Makes 8 one-cup servings.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's minestrone is quick once the beans are ready: onion, carrot, celery, shredded cabbage, peas and cooked lima or kidney beans simmer in water and bouillon for about 15 minutes, then a couple of cups of spaghetti sauce turn it into a rich Italian vegetable soup.
She uses Newman's Own, or homemade sauce if you have it.
Ingredients
- 1 large onion, chopped
- 1 carrot, chopped
- 1 stalk of celery, chopped
- 1/4 head of cabbage, shredded
- 1/4 pound dried lima beans or kidney beans, soaked overnight and cooked until tender
- 1/4 pound fresh peas or a package of frozen peas, defrosted
- 3 cups of water, or more if needed
- 1 to 2 chicken or vegetable bouillon cubes
- 2 cups of Newman's Own Spaghetti Sauce or homemade spaghetti sauce
Instructions
- Prepare the beans. Soak the dried beans overnight, then cook them until tender and drain.
- Simmer the vegetables. Simmer the vegetables and beans in the water and bouillon until tender, about 12 to 15 minutes.
- Add the sauce. Add the spaghetti sauce and simmer gently 5 minutes longer.
Tips
- Canned beans save the overnight soak: use about 1 1/2 cups, rinsed and drained.
- Add a handful of small pasta or a spoonful of grated Parmesan to each bowl.
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