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Minestrone Soup #2 Recipe

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This recipe for Minestrone Soup #2 is from From One Kitchen to Another 2nd Edition, 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:  
1/2 c. red beans
1/2 c. white beans (if can’t find, use all red)
1/3 c. oil
1/4 c. margarine
2 large onions, chopped
4-6 carrots, chopped
2-3 potatoes, peeled and chopped
1/4 head cabbage, shredded
4 large tomatoes, peeled and chopped
2 eggplant (size of cucumbers), chopped
6 beef bouillon cubes (use less if they are larger than American-sized cubes)
4 c. water
1 tsp. salt
1 c. small pasta
Directions:
Directions:
Ahead of time, cook beans together in water. Drain the beans, reserving 2 C of liquid. On a large saucepan, heat oil and margarine over medium heat. Cook onion, carrots, and potatoes until vegetables are slightly browned, about 15 minutes. Add water, reserved bean juice, cabbage, tomatoes, eggplant, bouillon cubes, and salt. Reduce heat to low; simmer for about 40 minutes until vegetables are tender, stirring occasionally. Add beans and pasta. Cook 15 additional minutes. Options: Add 2 stalks celery and 1/4 kg raw green beans at same time as cabbage. Add 1 1/2 C greens at same time as cabbage. This soup is REALLY good with parmesan cheese. Serve with yummy bread.

 

 

 

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