Minestone Soup

© dishingouthealth.com

I have recently become obsessed with Minestrone Soup. I found a recipe in my Good Housekeeping cookbook. I made it for some friends in the congregation and they loved it. I am making it again right now because it is so delicious.

Minestrone is Italian for "big soup". It is made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock and tomatoes.

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It is one of the cornerstones of Italian cuisine, and is just about as common as pasta on Italian tables.

Here is the recipe from The Good Housekeeping Illustrated Cookbook:

1/3 cup olive oil
1/4 cup butter
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
2 medium potatoes, diced
6 cups water
1/2 head cabbage, shredded
1 14 1/2-ounce can tomatoes
1 package fresh spinach, coarsely chopped
2 medium zucchini, diced
2 tablespoons beef stock base
1 teaspoon salt
1 can cannellini beans, drained
1 can kidney beans, drained
1/2 cup grated Parmesan cheese

In 8-quart Dutch oven or large sauce pot over medium heat, in hot oil and butter, cook onion, carrots, celery and potatoes until vegetables are lightly browned, about 20 minutes, stirring occasionally.

Add water, cabbage, tomatoes with their liquid, spinach, zucchini, beef stock and salt. Over high heat, heat to boiling, stirring to break up tomatoes.

Reduce heat to low; cover; simmer 40 minutes or until all the vegetables are very tender, stirring occasionally; do not over cook.

Stir in beans; cook 15 minutes longer or until soup is slightly thickened.

Serve with cheese and crusty bread.

Make it! You'll love it! It will keep you warm on those cold Oregon days!