"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Minestrone Recipe

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This recipe for Minestrone, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Rice
Added: Monday, July 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. each split peas, dried lentils, and pearl barley
1/2 c. dried black-eyed peas
3-1/2 c. broth (vegetable or fat-free beef)
4-1/2 c. water
1 can (16 oz.) tomatoes, undrained
2-1/2 c. chopped vegetables of your choice: celery, onions, zucchini, carrots, green pepper, mushrooms, etc.
2 tsp. dried basil
1-1/2 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped garlic
2 bay leaves
3-1/3 T. Parmesan cheese (optional)

Directions:
Directions:
Wash peas, lentils, and barley. Mix with broth and water in a large pot. Bring to a boil. Cover, reduce heat, and simmer for 30 min. Add remaining ingredients and simmer for another hour or until peas are tender. DISCARD BAY LEAVES. Serve sprinkled with Parmesan .

Personal Notes:
Personal Notes:
This recipe freezes well and is great to pull out on cold evenings. I place the bay leaves in a tea baller for easy retrieval.

 

 

 

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