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Minestrone

Source of Recipe

Moosewood Cookbook


List of Ingredients

2 Tablespoons olive oil
2 cups chopped onion
5 medium cloves garlic -- minced
1 1/2 teaspoons salt
1 stalk celery -- minced
1 medium carrot -- diced
1 small zucchini -- diced and/or
1 cup diced eggplant
1 teaspoon oregano
fresh black pepper -- to taste
1 teaspoon basil
1 medium bell pepper -- diced
4 cups water -- (or more)
1 can tomato puree -- (14 1/2 ounces - approx. 2 cups)
1 cup cooked pea beans -- chick peas, or
kidney beans -- (up to 1/12 cups)
1/2 cup dry pasta (any shape) -- (up to 1 cup)
1 medium ripe tomato -- (up to 2) diced (optional)
1/2 cup fresh parsley -- minced
parmesan cheese




Recipe

Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, and 1 1/2 tsp. salt. Saute over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later, with the bell pepper), oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.

Add bell pepper, zucchini, water, and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.

Bring the soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes, and serve right away, topped with parsley and parmesan.

NOTES : For a minestrone that is more a stew than a soup, use the larger amounts of beans and pasta.

NOTE: These instructions assume the beans or chick peas are already cooked. You can soak and cook your own, or use canned (well rinsed and well drained.)