"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Minestrone Soup Recipe

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

Aileen Risso


4 T olive oil
1 large onion, chopped
1T minced garlic
3 ribs celery, sliced into 1/4 inch pieces = 1 cup
1 cup chopped carrots
2 large potatoes, diced
1 cup butternut squash or sweet potato, diced
3 T chopped rosemary
1 -16oz can whole peeled tomatoes with juice (crush them with hands when you put them in pot)
1 can great Northern beans, rinsed
1 cup pinto beans, rinsed
1 cup Canellini beans, rinsed
1 box frozen chopped spinach or 2 cups of fresh swiss chard,chopped
2 zucchini, sliced in rounds, then in half
2 boxes beef stock or broth
1 cup water
1 cup red wine
1 bunch Italian flat leaf parsley, finely chopped
1 cup parmesan cheese
optional - 2 cups cooked pasta ( I like orechetti pasta, but you can use any kind as long as it's not a flat noodle-they disintegrate)

serve with Italian bread & olive oil as accompaniment

In a heavy bottom soup pot, saute onion, garlic, celery, carrot, potatoes, and squash/sweet pot in olive oil over medium hear until softened and starting to brown ( about 10 min)
Add tomatoes, beans, spinach/or chard, zucchini, stock , wine, and water and bring to a boil. Reduce heat and simmer 1 1/2 hrs. season with salt and pepper.Add cooked pasta , wait 5 -10 min then serve with sprinkled parmesan cheese & french bread.

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Number Of Servings:
Preparation Time:
Preparation Time:
2 hrs




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