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    Minestrone Di Nonna


    Source of Recipe


    Detroit News

    Recipe Introduction


    Use as many vegetables as you like. If there's a rind of Parmesan cheese in the fridge that's too small for further grating, add the rind to the soup.


    List of Ingredients




    1/4 cup extra-virgin olive oil, plus extra when serving
    3 celery stalks, chopped
    1 onion, chopped
    1 carrot, diced
    1 garlic clove, chopped
    1 cup canned peeled tomatoes, chopped
    1 tablespoon fresh parsley, chopped
    1 1/2 cups peeled and cubed potatoes
    1 medium turnip, peeled and cubed
    4 cups beef broth
    4 cups chicken broth
    2 medium zucchini, trimmed and cubed
    1 cup green beans, trimmed and cut into small pieces
    1 cup spinach, cut into small pieces
    1 cup chopped fresh cabbage
    1 cup peas
    1 1/2 cups canned red kidney beans, rinsed and drained
    2 cups of your favorite small pasta, cooked separately
    Salt, black pepper
    Grated Parmesan cheese

    Recipe



    Heat 1/4 cup oil in large pot. Add celery, onion, carrot and garlic and saute over medium heat 3 to 5 minutes until vegetables are slightly cooked and tender. Add tomatoes and parsley and cook about 5 minutes.

    Add potatoes, turnip and broths and simmer 5 minutes. Add zucchini, green beans, spinach, cabbage, peas and beans.

    If broth is getting low, add more or just add a little water. Bring soup to a simmer and cook at least 1 hour. Add pasta at end of cooking time.

    Correct seasonings with salt and freshly ground pepper. Swirl in extra-virgin olive oil and sprinkle servings with grated Parmesan cheese.

    Makes 8 servings.

 

 

 


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