Minestrone Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 c olive oil
1 large yellow onion diced
4 large carrots thickly sliced
1 fennel bulb chopped
2 large potatoes, diced
1 green bell pepper, cut in 1/2" squares
3 med zucchini diced
1 1/2 c green beans sliced diagonally
1 med sliced cabbage
5 c chicken or beef stock
5 c water
1 can 30 oz tomatoes (plum)
2 T oregano
1 T basil
salt and pepper
1 rind of Parmesan cheese
1 can kidney beans,drained
1 # cheese stuffed tortellini
1 1/2 # Italian sausage cooked and sliced
freshly grated cheese
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Directions: |
Directions:In a large pot heat oil and saute onion. Add vegetables one at a time stirring each in. I usually don't add the cabbage unless I have some in the refrigerator and want to use it up. Add stock and water, tomatoes, oregano, basil, salt and pepper, rind of Parmesan cheese.
Heat to boiling and reduce to simmer. Simmer for 2 to 3 hours. 15 minutes before serving add tortellini and drained kidney beans. Add cooked sausage.
Serve with grated cheese. |
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Personal
Notes: |
Personal
Notes: This recipe was given to me by Paula Fader-Garff many years ago and has become a family favorite, especially in the winter. For vegetarians leave out the sausage. The rind is a key ingredient and is also so yummy to eat if you are the lucky one to have it served in your bowl.
Serves many and is a great left over meal.
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