Tag Archives: Minestrone

VEGETABLE SOUP FROM MARTY

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  • 3 quarts of water

  • 2 cups each of diced carrots, diced potatoes, diced onions

  • 1 T salt

  • 1 package of frozen green beans cut up

  • 2 cups cooked canned white navy beans

  • 1/3 cup broken spaghetti

  • 1 slice stale bread crumbled

  • 1/8 t pepper

Boil water and vegetables slowly for 40 minutes.  Add beans, spaghetti and bread crumbs.  Cook for 15 more minutes.  Keep adjusting for salt.  Make a pistou:

  • 4 T tomato paste

  • 4 cloves garlic

  • 1 ½ T dried basil

  • ½ cup parmesan cheese

  • ¼ -1/3 cup of olive oil

Blend paste, garlic, basil and cheese in processor.  Stream oil in through
chute.  Mix with 2 cups of hot vegetable broth.  Dump mixture back in pot with rest of vegetables and broth.

MINESTRONE SOUP FROM LELLI’S

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  • 1 large chopped onion

  • 1 clove garlic chopped

  • ½ stick butter

  • 2 cans (each 16 oz) “Veg-All” with liquid

  • 2 cans (each 14 oz) chicken broth

  • 20 oz. northern white kidney beans with liquid

  • 1 14 oz can chopped tomatoes

  • 2 T tomato paste

  • 2 T garlic powder

  • 2 T. chopped parsley

  • 1 t. salt

  • ¼ t. pepper

  • ½  t basil

  • 1/2 package frozen spinach chopped

  • ½ cup parmesan cheese

  • 1/3  cup macaroni

  • 1/3 cup heavy whipping cream

  • Optional:  small amount of chick peas

Sauté onion and garlic in butter.  Add all ingredients except macaroni, cream
and parmesan.  Cook for 1 and 1/2 hours.  Take out ½ of solids and process.  Return to pot and add macaroni and parmesan.  Add ½ and ½ to taste (probably
about ½ cup)