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Recipes - Minestrone Recipe

Recipe Name

Minestrone

Submitted by

April1944

Recipe Description

This is from Mollie Katzen's revised Moosewood Cookbook, but without the olive oil she calls for.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	60	Cook Time (minutes)	30	Ready In (minutes)	90

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Ingredients
Amt.	Measure	Ingredient



2	cups, chopped	Onion, chopped
5	cloves	garlic, minced
1.5	teaspoons	salt
1	stalk, large (11\"-12\" long)	celery
1	carrot (7-1/2\")	Carrots
1	medium	zucchini, chopped
1	teaspoon	oregano
3	dash	black pepper
1	teaspoon	basil, dried
1	cup	Peppers, sweet, green
3.5	cups (8 fl oz)	water
3	cups	Tomato canned, puree
1.5	cups	Kidney beans, canned
1.5	cups	Beans, canned (any, unseasoned)
4	ounces	pasta shells
0.5	cups	parsley, chopped
2	medium whole (2-3/5	Tomatoes (diced)

Steps

Sequence	Step

1	"Saute" onion, garlic and salt over medium heat in about 1/4 cup of the water. (You can substitute any clear broth for the water.) Add chopped celery and carrot. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
2	Add bell pepper, zucchini, water (or broth), and tomato puree. Cover and simmer about 15 minutes. Pour canned beans into a strainer and rinse with cold water. (I used cannellini and kidney beans. Chick peas are good too.) Add rinsed beans to pot. Simmer another 5 minutes.
3	Bring soup to a gentle boil. Add pasta (Recipe calls for 1-1.5 cups of any shape dry pasta, but this program wouldn''t allow any measurement except ounces.) Stir and cook until pasta is tender. Stir in diced fresh tomatoes and serve right away, topped with parsley and parmesan.
4	One could sauté the onion, garlic, celery, and carrot in 2 Tablespoons of olive oil if preferred. Use larger amount of beans and pasta for a more stew-like consistency.

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