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SOUPS
Minestrone Soup
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Minestrone Soup |
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A favorite after
a long day of skiing...
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1
large |
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onion, chopped |
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2
large |
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carrots, chopped |
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2
stalks |
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celery, chopped |
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½
lb |
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green beans, cut into 1" pieces |
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¼
cup |
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vegetable oil |
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4
cups |
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water |
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10
oz |
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package frozen chopped spinach |
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15¼
oz |
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can
chopped tomatoes, with liquid |
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15¼
oz |
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can
pinto beans, with liquid |
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15¼
oz |
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can
wax beans, with liquid |
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15¼
oz |
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can
garbanzo beans, with liquid |
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15¼
oz |
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can
black-eyed peas, with liquid |
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16
oz |
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can
red kidney beans |
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4
cubes |
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vegetable or beef bouillon |
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2
medium |
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zucchini, chopped |
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2
medium |
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potatoes, peeled and chopped |
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½
cup |
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freshly grated Parmesan cheese |
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1 |
Sauté onion,
carrots, celery, and green beans in vegetable
oil. Do not brown. Place vegetables in a large
stock pot and add the rest of the ingredients,
reserving the potatoes and the cheese. Bring to
a boil and then reduce heat to simmer. Simmer
for about 40 minutes. Add potatoes and continue
cooking until potatoes are tender, about 40
minutes longer. |
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2 |
Taste and
adjust seasonings, as needed. Ladle into soup
bowls and sprinkle with Parmesan. |
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Servings: 12
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Cooking Tips |
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*This soup is even
better the next day! |
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