Sheri's Minestrone

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Servings: 6 servings
Do not substitute olive oil for the vegetable oil in this recipe!


  • 1 can beans kidney red
  • 8 ounce pasta shells
  • 1 package peas frozen 10 oz
  • 1 can green beans
  • 1 can tomato puree
  • 1 package spinach frozen 10 oz
  • 3 count bay leaves
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 cup carrots
  • 2 tablespoon vegetable oil
  • 1 cup onions
  • 1 cup celery
  • 3 clove garlic


    1. Saute garlic, celery, onions, and carrots in oil until vegetables are crisp-tender.
    2. Add thyme, oregano, bay leaves and the can of tomato puree. Fill the can with water 5 times and add to the soup.
    3. Bring to a boil and add spinach, green beans, peas, and kidney beans.
    4. Bring to a boil and add macaroni.
    5. Reduce heat and simmer until macaroni is tender. Do not overcook.
    6. Season to taste with salt and pepper.


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