MINESTRONE

    I’ve adapted this from Italian, a cookbook published by Barnes &Noble in 2003. This one, along with Best-Ever Slow Cooking and Chicken, also published by B & N,  and I’m set for cookbooks.

Ingredients:

6 cups of stock or water. I use vegetable stock
3 T olive oil
1 large onion, finely chopped
1 leek, sliced
2 carrots, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, finely chopped
2 potatoes, peeled and cut into small dice
1 bay leaf
¼ dried thyme (or 1 fresh sprig)
salt and pepper to taste
2 zucchini, finely chopped
1 medium tomato, chopped
1 30 oz. can of cannellini beans, drained
fresh basil
grated Parmesan cheese

1.     In large pot, heat olive oil and add onion and leek. Cook for 5 minutes
2.     Add carrots, celery and garlic. Cook for 5 minutes.
3.     Add potatoes. Cook for 3 minutes.
4.     Add hot stock, herbs and salt and pepper. Stir. Bring to a boil, reduce heat and cook for 10 minutes.
5.     Stir in zucchini and tomato; cover and boil for 5 minutes
6.     Ten minutes before serving, stir in beans and basil leaves and simmer for 10 minutes.
7.      Let stand for 10 minutes. Serve with grated Parmesan cheese.

The recipe calls for 3T pesto sauce, which I don’t have, so add fresh basil leaves.

It also calls for peas and three tomatoes, not one. Clearly you can throw in any veggies you like and have available.

I’m back into soup. This recipe is from my friend Barbara who got it from her friend Susan. I add more pasta shells, which makes it more of a stew than a soup. I served it with salad and corn bread.

Ingredients:

SUSAN’S ITALIAN SAUSAGE SOUP                                    Serves 6-8

1 ½ lbs. of Italian sausage, in ½ -inch slices
2 large onions, chopped
2 cloves of garlic, minced
28-oz. can of Italian-style tomatoes, with liquid
42-oz. can of beef broth, unsalted
1 ½ cups of dry red wine
½ tsp. of basil
2 cups of uncooked bow or shell pasta
2 medium zucchini, in ¼-inch slices
1 medium green pepper, seeded and chopped
3 TBS. of chopped parsley
5 oz. of Parmesan cheese, grated

Saute sausage in large kettle until lightly browned.  Drain and discard fat.  Add onions and garlic.  Saute until onions are limp.  Stir in tomatoes, breaking them into small pieces.  Add broth, wine, and basil.  Simmer for 30 minutes.  Remove from heat.  Cool, transfer to a large bowl, and refrigerate.  Skim fat from surface and discard.  Return soup to kettle.  Stir in macaroni, zucchini, green pepper, and parsley.  Simmer, covered, for 15 minutes, or until pasta and vegetables and tender-crisp.  Serve with cheese.

This soup can be too dry on the second day.  If so, add liquid then.