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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Minestra Recipe

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This recipe for Minestra is from The Poe Family Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lg. Carrots, sliced
1 sm. bunch Parsley, chopped
4 lg. Potatoes, diced
2 tsp. Salt
1 lg. Onion, coarsely chopped
1 can Kidney Beans, drained
4 Celery Stalks w/ leaves, coarsely chopped
1 tsp. Basil
1 T. Olive Oil
1 lg. Leek, sliced
½ tsp. Pepper
2 Garlic Cloves, sliced then chopped
1 wedge Cabbage, coarsely chopped
2 cans Tomatoes or 2 large Tomatoes, chopped
Directions:
Directions:
Put the vegetables in a large pot with 2 quarts of water and bring them to a boil. Simmer for 1 hour. Next, mash the vegetables with a potato masher and add the remaining ingredients. Simmer for another hour, stirring every now and then. This is good served with garlic toast or crusty bread.
Personal Notes:
Personal Notes:
This soup tastes better the next day and freezes well. You can add a variety of vegetables to this recipe, or even rice, noodles, or macaroni. I have also added meatballs or slices of hotdogs. It is almost impossible to make this soup taste bad, so experiment all you want!

 

 

 

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