"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobbie Bresler
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  

Directions:
Directions:
This minestrone is a method, not a recipe, so quantities and ingredients are up to the mood of the cook. The vegetables go into the pot in sequence, and while one is sweating, you can peel and cut the next in line. Saute each veggie 8 to 10 minutes before adding the next. Cover the bottom of the soup pot with olive oil and add: one or two large sliced onions. When soft, add 1 tsp. salt. Then add 2 or 3 diced carrots and several stalks of diced celery. Next, add 2 large peeled and cut up potatoes, and in order, an unpeeled medium diced eggplant, a diced medium zucchini, a handful of green beans (I use trader joe’s frozen haricot vert) and some sliced mushrooms. Drain a large can of Italian plum tomatoes, saving the juice, and add the cut tomatoes. After that is sautéed, add the juice and about a quart and a half of water. Simmer very slowly for 2 to 3 hours. About 10 minutes before the end, add cannellini beans. I use canned ones, but of course fresh is better. When you are reheating it to serve, throw in a handful of spinach or escarole. Add grated cheese and enjoy. It is always a hit.

Personal Notes:
Personal Notes:
From Deepa and Kavi's Great Aunt

 

 

 

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