Quick Minestrone Soup


This is often a recipe for “quick minestrone.” I guess this may not appear quick for people individuals who’ve never designed a geniune minestrone soup before, but minestrone often takes a extended time to prepare.

However, for individuals who’ve made a decision to get this to soup before, this could appear a good deal faster when compared with traditional method, however with similar great taste.


1 – 1 lb. 11 oz. can red kidney beans w/liquid (2-1 lb. 11 ounce cans might be substituted with 3-15 oz. cans, if they are on purchase)

  1. Pour the beans and liquid in to a pot and squash about fifty percent the beans.

1 teaspoons salt

1/2 teaspoons garlic clove clove salt

1/4 teaspoon red pepper flakes

1 teaspoons chopped garlic clove clove

1/4 teaspoon pepper

1 tablespoons extra virgin essential essential olive oil

1 tablespoons dried parsley

1 tablespoons dried tulsi (for individuals who’ve fresh, add 3-6 leaves, chopped fine)

  1. Combine the above mentioned pointed out ingredients who’re holding cards and stir them well.

1 small zucchini, unpeeled and lower small cubs

2 stalks celery, chopped

1 small carrot, diced

2 eco-friendly onions, chopped

5 leaves Swiss chard, chopped

3 tablespoons butter

1 8 oz. cans tomato sauce

3 cups water

  1. Then add above ingredients for the pot and simmer them for just one hour. (It won’t hurt to organize that one hour longer, if that’s simpler. )

1/2 cup dry sherry

1/4 cup uncooked elbow macaroni

  1. Then add above for the pot and simmer for 15 minutes more.

Serve hot. Tasty!