Classic Minestrone Soup
Ingredients
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Margarine, or Butter -- 3 oz
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Onion, medium diced -- 2 cup
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Celery, small diced -- 1 cup
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Carrot, small diced -- 1 cup
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Green Bell Pepper, small diced -- 0.75 cup
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Water, hot -- 3 qt
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Tomato puree -- 8 oz
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Potato, New Potatoes -- 1.5 cup
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Spinach, frozen, thawed, chopped -- 6 oz
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Parsley, dried, flakes -- 1.5 tsp
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Granulated sugar -- 1 tsp
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Thyme, dried, ground -- 0.25 tsp
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Cornstarch -- 0.3 cup
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Water, cold -- 0.5 cup
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Minor's Beef Base 6 x 1 pound -- 0.3 cup
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Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound -- 1 tsp
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Great Northern Beans, canned, undrained, or Navy beans -- 16 oz
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Ditalini Pasta, enrich, dry, or Elbow macaroni -- 2 oz
Preparation
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1In an 8 qt. sauce pot over medium high heat, melt margarine or butter. Add onions, celery, carrots and peppers; sauté 4 minutes.
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2Add water, Beef Base, Roasted Garlic Flavor 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.
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3In 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.
Components
