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Minestrone Soup
Thom Hackett
Original Recipe from
The New York Times
Servings: 9
This soup is guaranteed to warm your bones and
give you energy for snow shoveling, ice scraping, or just plain enjoying the
beauty of winter. Enjoy!
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Ingredients
6 tablespoons butter
3 large carrots, sliced
2 medium celery stalks, sliced
2 medium onions, diced
1 small garlic clove, minced
1 medium head of cabbage, coarsely sliced
16 ounces canned tomatoes, chopped
8 cups water
⅓ cup long-grain rice, or orzo
2 teaspoons salt
2 teaspoons Worcestershire sauce
¼ teaspoon oregano
¼ teaspoon ground pepper
4 medium potatoes, peeled and cut into bite-sized pieces
4 beef bouillon cubes
2 large zucchini, cut into bite sized pieces
2 (16-ounce canned) red kidney beans, drained
10 ounces package frozen chopped spinach
½ cup grated parmesan cheese |
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Cooking Method
Over medium-high heat in an 8 quart stock pot...
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Melt the butter and sauté
carrots, celery, onions, garlic, and cabbage until vegetables are
browned, about 20 minutes, stirring frequently.
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Add tomatoes with
their liquid and the next 9 ingredients.
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Heat to boiling over high
heat, stirring occasionally.
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Reduce heat to low; cover and simmer
30 minutes or until vegetables and rice are tender.
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Add beans and
frozen spinach; cook until spinach is cooked and beans are heated
through.
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Add more water if necessary; soup becomes thick upon
standing.
Serve with parmesan cheese. |
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