This minestrone soup recipe makes a filling and hearty meal. Tomatoes, fresh corn, zucchini, and cabbage join potatoes, carrots, and orzo pasta — and lots of beans.
Ingredients
- vegetable stock: 4 cups
- stewed tomatoes: 2 cans (14.5 ounce cans)
- potato: 1 piece (cubed)
- onion: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- carrots: 2 piece (chopped)
- head cabbage: 1 piece (chopped)
- italian seasoning: 2 Tbsp
- kidney beans: 1 can (15 ounce can)
- corn kernels: 3 cups (fresh)
- zucchini: 1 piece (sliced)
- uncooked orzo pasta: 1 cup
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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In a large soup pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
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Stir in beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
