Great Aunt Lillians Minestrone Soup Recipes

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Steps:

• Cook potatoes, onions, celery and carrots in the water until tender.
• Meanwhile, in other pan melt butter and blend in flour.
• Gradually add milk and cook, stirring constantly until thickened.
• Add to soup.
• Add evaporated milk.
• Season to taste with salt and pepper.
• Garnish bowls with paprika.

Steps:

• 1. Heat two tablespoons of olive oil over medium heat in a large soup pot.
• 2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
• 3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
• 4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
• 5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
• 6. I like to serve with homemade croutons and Parmigiano-Reggiano cheese sprinkled on top.