| Level: | Easy |
| Total: | 55 min |
| Prep: | 45 min |
| Cook: | 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 tbsp. Crisco® Pure Vegetable Oil or Crisco® Pure Olive Oil
- 2 ribs celery, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped cabbage
- 1 large carrot, chopped
- 1 (14 oz.) can chopped tomatoes, with juice
- 1 (11.5 oz.) can tomato juice
- 4 cups chicken or vegetable broth
- 1 (19 oz.) can cannellini beans, rinsed and drained
- 1 (15.5 oz.) can red kidney beans, rinsed and drained
- 1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained
- 1/4 cup chopped fresh parsley
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 1/2 cup uncooked small elbow macaroni, cooked and drained
- 1/4 cup grated Parmesan cheese plus more for serving
- Salt and pepper to taste
Instructions
- HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
- ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
- MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
- STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 246 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 3 mg |
| Sodium | 829 mg |
Reviews
The soup that turns out from this recipe is ‘Outstanding’. Made this and loved it. Much better than a lot of Italian restaraunts I have been to did in their version. I have always loved good Ministrone.
It is actually very easy to make as well.
Make this and make your heart feel Good. MMMMM… Good Stuff…