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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Minestrone Soup Recipe

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This recipe for Minestrone Soup is from The Nachtigall Family Cookbook Project, 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:  
2 Tbs. olive oil
2 cups chopped onions
5 medium cloves garlic, minced
1-1/2 to 2 tsp. salt
1 stalk celery, minced
1 medium carrot, diced
1 small zucchinni, diced and/or
1 cup diced eggplant
1 tsp oregano
fresh black pepper, to taste
1 tsp. basil
1 medium bell pepper, diced
3 to 4 cups (or more) water
1 14-1/2 oz can tomato puree (approx 2 cups)
1 to 1-1/2 cups cooked pea beans, chick peas, or kidney beans
1/2 to 1 cup pasta (any shape)
1 or 2 medium sized ripe tomatoes (optional)
1/2 cup finely minced parsley
Parmesan cheese
Directions:
Directions:
1. Heat the olive oil in a kettle or dutch oven. Add onion, garlic, and 1-1/2 tsp salt. Saute over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later), oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
2. Add bell pepper, zucchini, water, and tomato puree. Cover and simmer for about 15 minutes. Add beans and simmer another 5 minutes.
3) Bring the soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes, and serve right away, topped with parsley and Parmesan.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
From Mosewood cookbook

 

 

 

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