Soups

Classic Minestrone Soup

  • 0:40 TIME
  • 20 Portions
  • easy

Ingredients

Margarine or Butter

85 g / 3 oz

Onion, medium diced

500 ml / 2 cup

Celery, small diced

250 ml / 1 cup

Carrot, small diced

250 ml / 1 cup

Green Bell Pepper, small diced

188 ml / 0.75 cup

Water, hot

2.8 ltr / 3 qt

Tomato puree

227 g / 8 oz

Potato, New Potatoes

375 ml / 1.5 cup

Spinach, frozen, thawed, chopped

170 g / 6 oz

Parsley, dried, flakes

7.5 ml / 1.5 tsp

Granulated sugar

5 ml / 1 tsp

Thyme, dried, ground

1.2 ml / 0.25 tsp

Cornstarch

75 ml / 0.3 cup

Water, cold

125 ml / 0.5 cup

Minor's Sauteed Vegetable (Mirepoix) Base

6 x 1 pound

75 ml / 0.3 cup

Minor's Roasted Garlic Flavour Concentrate

Gluten Free 6 x 1 pound

5 ml / 1 tsp

Great Northern Beans, canned, undrained,

or Navy beans

454 g / 16 oz

Ditalini Pasta or Elbow Macaroni, dry

56 g / 2 oz

 

Method

  1. In an 8 qt. sauce pot over medium high heat, melt margarine or butter. Add onions, celery, carrots and peppers; sauté 4 minutes.
  2. Add water, Sauteed Vegetable Base, Roasted Garlic Flavour Concentrate, beans, tomato puree, potatoes, spinach, ditalini, parsley flakes, sugar, basil and thyme. Heat to boiling, stirring frequently. Reduce heat and gently boil until ditalini and vegetables are tender, approximately 12 minutes, stirring occasionally.
  3. In a small bowl, blend cornstarch and water until smooth, using a wire whip. Gradually pour the slurry into the boiling liquid, stirring constantly. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil 2 minutes, stirring occasionally.