Mama Delilah's Minestrone

Mama Delilah's Minestrone

2 reviews, 5 star(s). 100% would make again

Ready in 2 hours

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!


1 can dark red kidney beans; 15 ounce, rinsed and drained
1 can light kidney beans; 15 ounce, rinsed and drained
1 can chickpeas; 15 ounce, drained
1 can peas; 15 ounce, drained
1 can petite diced tomatoes; 28 ounce
1 can tomato sauce; 28 ounce
6 carrots; thinly sliced
4 stalks celery; sliced
2 medium onions; diced
6 medium potatoes; skinned and cubed into bite-size pieces
4 cups beef stock
2 tablespoons olive oil
1 tablespoon minced garlic
4 tablespoons chopped fresh parsley
1 tablespoon dried oregano
1 tablespoon fresh basil
1 pinch ground sage

Original recipe makes 12 Servings



Saute celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften, about 15 minutes.

Microwave potatoes in water for 10 minutes, drain

In large stock pot, combine kidney beans, chick peas, peas, diced tomaotes, tomato sauce, beef stock, and the sautéed celery, carrots, onion and potatoes and stir.

Season with parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper.

Heat until just under boiling, and reduce to simmer. Simmer, stirring occaisionally, for 1 - 1 and 1/2 hours, or until potatoes and carrots reach desired consistency.

Prepare macaroni according to package directions, about 15 minutes before soup is ready to serve.

Serve soup with desired amount of the cooked macaroni.

Alert editor   
Calories Per Serving: 151 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent soup!... And with this recipe, you'll have enough to feed a small army :-)
Michelt 2y ago

[I posted this recipe.]
MamaDelilah 5y ago

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