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Minestra Recipe

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This recipe for Minestra, by , is from The Poe Family Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Florence Poe
Added: Monday, January 5, 2009


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
tsp. Pepper
2 Garlic Cloves, sliced then chopped
1 wedge Cabbage, coarsely chopped
2 cans Tomatoes or 2 large Tomatoes, chopped

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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