"The belly rules the mind."--Spanish Proverb

Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille Candy
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 small chopped onion
1 c. chopped celery
2 potatoes cut in medium chunks
2 large carrots cut in 1/4 to 1/2 inch circles
1/2 c. green beans
1 32 ounce can stewed tomatoes, rough chopped
1/4 t. black pepper
1/4 t. basil
2 pinches of nutmeg
salt to taste
1 1/2 quarts boiling water
1 c. frozen peas
1/4 c. chopped green peppers
1/4 lb macaroni shells
2 T. parsley
salt to taste
fresh parmesan cheese for grating

Directions:
Directions:
Saute onion and celery over medium heat in 2 T. olive oil in a large soup pot. After vegetables are a bit browned (5 min.) add potatoes, carrots, green beans and tomatoes.
Stir in pepper, basil, nutmeg, plus salt to taste, and lightly simmer for about 20 minutes. Add the boiling water to this mixture, then all remaining ingredients. Cook uncovered for about 12 minutes, checking veggies and macaroni for tenderness.
Serve with fresh parmesan cheese grated over each bowl.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Lucille got this recipe from Nana Carrie Peterhans. If you like beans, you could also add a can of cannellini or kidney beans to up the protein.

 

 

 

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