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Catholic Recipe: Italian Vegetable Soup


  • 2 pounds beef, chuck
  • 3 stalks celery, chopped
  • 1 large onion, chopped
  • 3 large potatoes, pared and diced
  • 2 carrots, diced
  • 1 can (20 ounces) tomatoes
  • 1 cup green beans, cut
  • 1 cup peas
  • 1 cup shredded cabbage
  • 1 cup canned kidney beans
  • 1 cup torn endive or escarole
  • salt, pepper to taste
  • 1/4 teaspoon basil leaves
  • 1/2 teaspoon thyme leaves
  • 2 tablespoons chopped parsley
  • 1 garlic clove, chopped
  • 2 cups elbow macaroni
  • Romano or Parmesan cheese, grated
  • Details

  • Serves: 10
  • Prep Time: 3 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Also Called: Minestrone


Place beef in 6-quart saucepot with water to cover. Bring to boil. Add celery, onion, potatoes, carrots, tomatoes. Cover; cook slowly 1 hour. Add remaining ingredients except pasta and cheese. Cover; cook slowly 1 1/2 hours. Remove meat from soup 15 minutes before serving. Add pasta; simmer 10 minutes. Serve in bowls with cheese to garnish. Yield, 10 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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