Minestrone Soup

2012 12 08   minestone soup (14)

Happy New Year!  It has finally gotten cold here, and actually feels like winter.  Although, when I drove across town today, I noticed some of the trees’ leaves are turning yellow so it kind of feels like fall, too. Oh, and our daffodils are in bloom so in some ways it feels like spring!   I guess we are seasonally challenged here in Arizona.  We do have seasons, they just all happen at the same time!

But, because of the cold weather, I have been wanting to fix soup for dinner, lately.  This recipe for minestroni soup is one of my favorites.  It is so flavorful, and full of vegetables and yummy spices.  It does take a long time to make because of all the chopping, but it isn’t hard to do.  This recipe is perfect if you have to take dinner to someone who is sick, or are having company over, because it makes such a large quantity.  You can have it for dinner, and still have enough to take to someone else, and even have leftovers after that.  I hope you enjoy it as much as we do.


  • 1 beef chuck roast (4 pounds)
  • 1 gallon water
  • 2 bay leaves
  • 2 medium onions, diced
  • 2 c sliced carrots
  • 2 c sliced celery
  • 1 can (28 ounces) tomatoes with liquid, cut up
  • 1 can (15 ounces) tomato sauce
  • 1/4 c chopped fresh parsley
  • 1 tsp. salt or more to taste
  • 1/2 tsp. pepper or more to taste
  • 4 tsp. dried basil
  • 1 tsp. garlic powder
  • 2 pkg. (9 ounces each) frozen green beans
  • 1 pkg. (16 ounces) frozen peas
  • 2 cans (15 ounces each) kidney beans, drained
  • 2 boxes (7 ounces each) shell macaroni, cooked
  1. Place beef roast, water, and bay leaves in a large kettle; bring to a boil.  Reduce heat; cover and simmer until meat is tender, about 3 hours.  Make sure to simmer on a very low heat and watch carefully so water doesn’t boil away.
  2. Remove meat from broth; cool.
  3. Add onions, carrots, and celery to broth; cook for 20 minutes or until vegetables are tender.
  4. Cut meat into bite-size pieces; add to broth.
  5. Add tomatoes, tomato sauce, parsley, seasonings, beans, peas, and kidney beans.  Cook until vegetables are done, about 10 minutes.
  6. Add macaroni and heat through.
  7. Remove bay leaves, and serve.


About Shari

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them! (cookazido.com)
This entry was posted in Main Dish, Recipes, Soups and tagged , , , . Bookmark the permalink.

2 Responses to Minestrone Soup

  1. Hi! I’d like to nominate you for the Liebster Award! It’s a legit award that promotes small blogs like ours! I think your blog is awesome and your recipes and pictures look delicious!
    Here’s the link to my post about it that explains more about what it entails! http://collegetownkitchen.wordpress.com/2013/01/05/liebster-award/

    • cookazido says:

      Thank you so much for the nomination and comment. That is very sweet of you. I will try to fulfill the requirements very soon. I enjoyed looking at your blog as well!

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