"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Golden Gate Minestrone Recipe

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This recipe for Golden Gate Minestrone, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Rupp
Added: Monday, April 10, 2006


1 T. olive oil
2 medium onions, chopped
1/2 green pepper, chopped
2 medium carrots, sliced
2 ribs celery, chopped
2 cloves garlic, minced
28-oz. can tomatoes, chopped
46-oz. can tomato juice
4 bouillon cubes, vegetable or chicken
1 bay leaf
1 tsp. rosemary
1 tsp. parsley
16-oz. can kidney beans
16-oz. can garbanzo beans
2 small zucchini, sliced
2 small yellow squash, sliced
2 cups uncooked macaroni
Parmesan cheese

Heat oil in a large pot and sauté onions, green pepper, carrots, celery, and garlic until onions are translucent. Add tomatoes, tomato juice, bouillon cubes, and herbs and simmer for 15 minutes. Add beans, zucchini, squash, and macaroni and simmer for 30 minutes. Taste for seasoning and add salt and additional herbs if needed.

Ladle into bowls and garnish with Parmesan cheese.

Number Of Servings:
Number Of Servings:
8 generous.
Personal Notes:
Personal Notes:
I usually add more vegetables and 4 cups water to make a thinner soup. Leftovers freeze well.




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