"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Minestrone from Carl Tambornini Recipe

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This recipe for Minestrone from Carl Tambornini, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shari Duncan

Category:
Category:

Ingredients:  
Ingredients:  
2 quarts chicken or turkey stock (homemade, boxed, or canned)
1 c. sliced carrots
1 c. sliced celery
1/2 c. chopped onion
1 - 15 oz. can crushed tomatoes
1 can dark red kidney beans
1 box frozen chopped spinach
1/2 lb. orzo pasta
1 - 2 c. chopped chicken or turkey, cooked (I use meat that is picked from the bones I boiled to make the stock, or the meat that is left over from a rotisserie chicken)
Parmesan Cheese

NOTE: VEGETABLE AND MEAT AMOUNTS ARE APPROXIMATE - I JUST CHOP AND DROP! Add more or less, according to your taste.

Directions:
Directions:
Heat stock in large stock pot, tasting and adding salt as needed before adding vegetables. Add chopped carrots, celery and onion and bring to a boil. When vegetables are partially cooked, reduce heat and add box of chopped spinach, crushed tomatoes, and undrained kidney beans. Let simmer, and add pasta and chicken (or turkey) about 30 minutes before serving. Stir frequently to prevent orzo from sticking to bottom of pan. Serve with Parmesan cheese sprinkled on top.

NOTE: These proportions should make a very thick, hearty soup. If you like more broth, just add water and chicken soup base, or more stock.

Number Of Servings:
Number Of Servings:
8?
Preparation Time:
Preparation Time:
About an hour
Personal Notes:
Personal Notes:
Some of you like this soup, some of you don't. That's OK with me! For me, it MUST be served with grated parmesan and a crusty warm bread. I've never actually measured the ingredients, so experiment with it and find what works for you.

 

 

 

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