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Minestrone Soup at the Rees House Recipe

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

Contributor:  
Contributor:  
Kelly Rees

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground beef or ground turkey
2-3 cloves of garlic
2 tomatoes diced
1 can tomato paste small
1 can of petite diced tomatoes (I like these as small as possible)
1 quart of regular V-8 juice
1 large carrot peeled and sliced in disks or smaller
1 can great northern beans
1 c. chopped celery
1/4 head purple cabbage chopped to desired size (some like it small, but large is more authentic)
2-3 cans chicken broth
1/2 tsp. pepper
1 tbsp. dried basil
Dash of favorite Italian spices (go easy on the Oregano, it can over-power the soup very quickly)
Ditali pasta, orzo or favorite in-soup pasta
Shredded Parmesan cheese, Mozzarella, Colby-jack, or all three.

No salt is needed due to the V-8 and chicken broth

Directions:
Directions:
Brown garlic and turkey in a little olive oil
Combine all other ingredients and boil for one hour

If a thicker soup is desired, cook the pasta in the soup. Otherwise, cook it prior to adding it to the soup.

Prior to serving, top with a hearty serving of favorite type of cheese.

Number Of Servings:
Number Of Servings:
7-10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
The secret to this recipe is the V-8 instead of water and great northern beans instead of kidney beans. The great northern beans take a back seat to the rest of the dish - as they cook, they mash into the body of the soup. This soup was voted by Matt Croft the best minestrone he's ever had. Hailey Goodwin has been requesting this recipe for the last 2 years. Enjoy!

 

 

 

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