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Mom’s Minestrone Soup Recipe

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This recipe for Mom’s Minestrone Soup, by , is from The Ruth Tschida Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Tschida
Added: Monday, October 19, 2009


1 lb stew meat and a bunch of bones (any kind of non smoked bone)
1 large onion – chopped
4 sprigs of parsley
4 stalks of Celery
4 peppercorns
1 bay leaf
1 8 oz can of white beans
˝ cup diced Carrots
˝ cup uncooked bowtie pasta
˝ cup diced celery
˝ cup coarsely chopped onion
1 clove of Garlic – minced

Place bones and meat into a large pre-heated dutch oven with a bit of butter. Brown a bit. Add Onion and Celery and sauté a bit. Then add parsley, peppercorns, bay leaf, salt and 3 – 4 cups of water. Bring to boil and then turn to low and simmer for 2 hours. Let cool and remove fat. Strain stock and discard vegetables.

At this point in the recipe Jackie writes “Ask Mom, the rest of the recipe I missing.” ???

I’ll just wing it. Cut meat into bite size pieces and add to stock. Add carrots, beans, pasta, celery, onion and garlic. Simmer until carrots and pasta are cooked. Add beef bouillon and pepper to taste.

Most recipes also add a diced potato, some diced tomato, a few green beans and some sliced zucchini. Additional seasoning could include basil, thyme, and parsley.




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