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Minestrone
Soup |
This is one of those soups that’s different every time, and
tastes better the next day. That’s why this recipe is so...random.
I think of minestrone as being a vegetarian soup, but you can use
broth and/or add meat. Most ingredients are optional. The seasonings,
some kind of beans, tomato and pasta are basic.
1 can kidney or small red beans or any beans really.
a half package frozen lima beans
2 or 3 onions, chopped
2-3 of celery stalks, chopped
1 carrot, chopped
Swiss chard if you can get it– if not, a handful of fresh
spinach
A half cup raw zucchini or yellow squash/if cooked, add last.
Lots of chopped parsley - a half cup or so
1 teaspoon or so each oregano, marjoram & thyme (fresh if possible)
2 or 3 cloves of garlic
1/2 to a cup of pasta shells, ditalini, or any pasta, even spaghetti
broken up
1-2 fresh tomatoes, peeled, seeded and chopped
1/2 can of tomato paste or a can of tomato sauce
1 can of refried beans (important ingredient- adds flavor and texture)
Sweat the onions, celery and carrot in a little olive oil or butter.
Add beans, limas, garlic, stir for a bit, then add some water and
add pasta and tomato paste. Simmer for a while to cook the pasta
and vegetables, adding water as needed, then add the refried beans,
stir and add more water if it is getting really thick. Add the squash,
fresh herbs, tomato, spinach or chard. Simmer some more. Again,
you have to adjust by adding water, so don’t add too much
in the beginning. Salt and pepper to taste. Serve with lots of fresh
grated Parmesan cheese.
Note: You can use leftovers in this type of soup. Spagetti, leftover
pot roast, chicken, and almost any vegetables.
-Kate
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