"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Minestrone Recipe

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

Linda Fray


1 1/2 c cooked garbanzo beans
1/2 c dry pasta
1 c fresh chopped tomatoes or canned plum tomatoes
3 T olive oil
1 c chopped onion
4 -5 cloves crushed garlic
1 c minced celery
1 c cubed carrots
1 c cubed zucchini
1 c chopped green pepper
2 tsp salt
1/4 tsp black pepper
1 tsp oregano
1/2 c fresh chopped parsley
1 tsp basil
2 cups tomato puree
3 1/2 c water or stock
3 T dry red wine

Saute garlic and onions in olive oil till soft and translucent. Add 1 tsp salt, carrot, celery and zucchini. Mix well. Add oregano, black pepper and basil. Cover and cook over low heat 5 - 8 minutes. Add green pepper, stock, tomato puree, cooked chic peas, and wine. Cover, simmer 15 minutes. Add tomatoes and remaining salt. Simmer until vegetables are tender. Then, heat soup to a boil, add pasta* and cook till tender. Serve immediately, topped with Parmesan cheese and fresh parsley.

Personal Notes:
Personal Notes:
*To avoid the pasta over expanding and soaking up all the liquid, cook separately and add to soup just before serving.




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