Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.
A yummy full bodied meal when served with crusty bread smothered with unsalted butter and a mixed green salad tossed with a vinaigrette dressing.
Heat dressing in large nonstick skillet on medium high heat. Add onions, celery and carrots; cook 2 minutes or until crisp yet tender, stirring occasionally. Transfer in to a slow cooker. Add tomatoes, beans, broth, water and seasoning and stir. Cover with lid.
Cook on low for 6 hours. Stir in pasta and cook 10 to 15 minutes or until macaroni is tender. Sprinkle with cheese just before serving.
By Ann from Richland, WA
This is a soup with pasta, vegetables and broth and it is really best when made with Roma tomatoes which taste better when cooked. It is a wonderful comfort food for anytime.
Place all ingredients, excluding the the tortellini pasta, in a large sauce pot; bring to a low boil. Reduce to a simmer and cook until vegetables are tender. Add tortellini pasta and simmer until pasta is tender and floats. Serve.
By Stephanie from Hillsboro, OR
One of our favorite soups.
Heat olive oil and butter in 8 quart kettle over medium heat. Add onion, carrots, celery, potatoes, and green beans.
Saute onion, garlic, and celery leaves in olive oil until onions are clear, 5 to 10 minutes. Add chopped carrots, celery, tomatoes, tomato sauce, beef broth, wine, bay leaves, oregano and pepper. Simmer until carrots are tender, 10 to 15 minutes.
In a large stock pot, put all ingredients in together as listed, except the pasta and frozen vegetables. Bring to a boil, lower heat to simmer for at least 1 hour or more.
In pot heat 1 Tbsp. oil over medium heat. Add 1 cup chopped carrots, 1 small onion, (chopped), 1/2 cup chopped celery and 2 cloves garlic (minced)...
Recipes for making Minestrone Soup.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Heat oil in 6 quart kettle. Add garlic, onion and celery. Saute' until tender (5 minutes). Add carrots, tomatoes, bouillon cubes, potatoes, cabbage, parsley, salt, herbs and 6 quarts water. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes. Add macaroni, peas and beans. Return to boil. Reduce heat. Simmer 20 minutes more. Serve with Parmesan cheese sprinkled over the top.
By Robin from Washington, IA
Put beans, chicken stock and pasta sauce in pan, bring to boil. Add spaghetti/pasta and cook to instructions on packet. When pasta is tender, move pan to cool surface and leave for 10 minutes, (if you can wait!). The pasta soaks up the juices. Enjoy!
Source: Nigella Express
By Sophie from Bristol