1/7/08

Minestrone


Minestrone is probably my number one favorite soup, which is saying a lot, because I love soup! This is adapted from my mom's recipe. I made it last night and Mr. Mordecai proclaimed it just right--no added salt or pepper required! If you like, serve in bread bowls or with lemon-poppyseed scones.

Ingredients
  • 1 pound Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 can green beans
  • 6-8 cups water
  • ½ head cabbage, chopped
  • 2 15-ounce cans tomatoes
  • ½ 10-ounce package frozen chopped spinach (optional)
  • 1 small zucchini, diced
  • 1 teaspoon each beef and chicken bouillon
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • 1 bay leaf
  • 1½ cups cooked beans or 2 15-ounce cans beans, drained (I like some combination of kidney, small red, great northern, or garbanzo)
  • 1 cup pasta shells (optional)

Instructions
  1. In large pot, cook sausage. Add onion, garlic, carrots, celery, and potatoes. Cook about 20 min., stirring occasionally.
  2. Add remaining ingredients. Heat to boiling.
  3. Reduce heat to low; cover and simmer 40 or more minutes or until all vegetables are very tender.
  4. Add pasta if desired. Cook 10-15 minutes longer.

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