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Minestrone Stew

5 star rating
 

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Submitted by: Linda Kirkpatrick

 

This stew is traditional and a hearty way to feed a crowd.
 

Ingredients

  • 3 large potatoes, peeled and cut into cubes
  • 2 small onions, chopped
  • 1 16 ounce package baby carrots, each cut in half
  • 1 small zucchini, cut into chunks
  • 2 cloves garlic, minced
  • 1 10 ounce package frozen chopped spinach
  • 2 cups tri-colored rotini
  • 6 cups water
  • 1 18 ounce can tomato paste
  • 1 cup water
  • 1 15 ounce can red kidney beans, undrained
  • 1 8 ounce can cut green beans, undrained
  • 1 8 1/2 ounce can peas, undrained
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Grated Parmesan cheese

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Method

Combine first 8 ingredients in a large Dutch oven and bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender. Stir tomato paste and 1 cup water into potato mixture. Add kidney beans and next 7 ingredients and simmer 5 minutes. Remove and discard bay leaf. Sprinkle each serving with Parmesan cheese.

 

Notes:

 

Number of Servings: 15

 

Submitted by: Linda Kirkpatrick ()

 

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