4 Quarts (!) of Sue's Minestrone

July 4, 2009

Get a BIG pot out for this one – 6 to 8 quarts in size.

Heat oil in the pot adding

• 2 large onions, chopped
• 2 cloves garlic, minced or pressed

Stir in

• 3 quarts water
• 4 medium carrots, cut in chunks
• 2 small potatoes, peeled and cut in chunks
• 1ea 16oz can stewed tomatoes

Cover and simmer for 10 minutes, then add

• 2 small zucchini, cut in chunks
• 2 cups shredded cabbage
• 2 cups shredded spinach
• 1/4 cup elbow macaroni
• 1/4 cup spaghetti, broken into 1-inch pieces
• 12 whole rigatoni
• 1/2 teaspoon each pepper, basil, oregano, and thyme leaves
• 4 tablespoons instant beef bouilion

Return to boil, cover, reduce heat, and simmer for 15 minutes, or until vegetables and pasta are fork tender.  Season to taste with salt.  Sprinkle with parmesan cheese at the table.

Filed under: Recipes - Soups

Tags: cabbage, carrots, macaroni, minestrone, potatoes, rigatoni, spaghetti, spinach, stewed tomatoes, zucchini