"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from The 2017 Stoel Family Cookbook, 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!

Contributor:  
Contributor:  
Donna Bernardelli

Category:
Category:

Ingredients:  
Ingredients:  
lb. hamburger
1 large onion chopped
1 c. carrot thickly sliced
c. celery chopped
2 - 15 oz. cans garbanzo beans
2 T. soy sauce
1 tsp. rosemary, oregano, basil
tsp. cayenne pepper
c. fresh parsley chopped
3 T. olive oil
lb. mushrooms halved
green pepper, chopped
1 - 28 oz. can stewed tomatoes
5 c. water
7 veggie/beef bouillon cubes
tsp. thyme & summer savory
1 c. zucchini sliced thick
c. elbow macaroni
c. brown rice
parmesan cheese
1 c. Red Wine

Directions:
Directions:
Roll hamburger into small meatballs and cook. Heat oil in a 4/5 quart Dutch Oven over med/high heat. Add rice, onion and mushrooms and cook stirring frequently until golden. Add carrot, green pepper, celery, and tomatoes, stir to break up tomatoes. Add soy sauce and garbanzo beans, macaroni, water bouillon cubes, rosemary, oregano, basil, thyme, summer savory, and cayenne. Add cup of red wine if desired. Bring mixture to a boil, then decrease heat and simmer for 40 minutes. Stir occasionally, then add zucchini and cook 8 minutes or until zucchini is tender. Stir in remaining cup of red wine and sprinkle with parsley. Serve with Parmesan cheese. Makes 4 quarts.

 

 

 

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