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"The belly rules the mind."--Spanish Proverb

Minestrone Rosso Recipe

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This recipe for Minestrone Rosso is from Love in a Bowl, 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 onion, sliced
2 carrots, sliced
2 celery, sliced
1 c. rutabaga, diced
1 c. cabbage, chopped
2 potatoes, diced
2 qt. water
1 tsp. Italian seasoning
2 tsp. basil
1/2 tsp. marjoram
1/2 tsp. rosemary
1/2 tsp. cumin
1/4 tsp. sage
1/4 tsp. fenugreek
1/4 tsp. celery seed
1 Tbsp. onion powder
1/2 tsp. garlic powder
1 1/2 tsp. salt
1- 28 oz. can crushed tomatoes
1 c. peas (opt.)
15 oz kidney beans, cooked, white or red
1 c small whole grain macaroni (opt.)
Directions:
Directions:
Cook the vegetables with the seasonings and water. When the potatoes are to squish add tomatoes, peas and beans. Cook on low 5-10 more minutes. Cook macaroni separately according to package instructions, and add only to the soup that will be eaten right away. Whole grain pastas tend to get mushy if left in the soup for too long.

 

 

 

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