Minestrone is, along with pasta, one of the cornerstones of Italian cooking. There is no single recipe for minestrone (in Italian, "the big soup") because it is made with whatever vegetables you happen to have lying around. This makes it a wonderfully versatile and fast dish if you, like me, love to entertain on short notice!
This recipe is taken from allrecipes.com, but you'll be able to play around and customize this delightful dish to your particular taste and circumstance.
INGREDIENTS
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 cubes beef bouillon
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper
DIRECTIONS
In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender.
Stir in spinach, macaroni and pepper; heat through.
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