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Linda's Minestrone

(recipe, Linda Marshall)


So good on a cold New England winter night. I add to this basic recipe. It depends on what I have on hand. Bags of frozen peas or mixed vegetables are always handy. Adding cooked meat (ground beef, chicken or sausage) makes a nice hearty soup. DON’T FORGET A NICE CRUSTY BREAD!


  1. 1 Tbsp. olive oil
  2. 1 large onion, chopped
  3. 4 carrots, sliced
  4. 1 bell pepper, green or red
  5. 4 stalks celery, sliced
  6. 2 cloves garlic, minced
  7. 2 16.0 oz. cans diced tomatoes
  8. 2 tsp. Italian seasoning
  9. 4 cubes beef bouillon
  10. 8 cups water (or more, if necessary)
  11. 1 cup small pasta shells or chili mac
  12. 2 zucchinis, quartered and sliced
  13. 2 cups sliced cabbage
  14. 2 cups frozen green beans
  15. 2 cups frozen corn
  16. salt and pepper to taste
  17. freshly grated Parmesan cheese (optional)


  1. Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, bell pepper and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in garlic, tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
  2. Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add pasta, zucchini, cabbage and frozen vegetables and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.