Okay, for those that have seen "Ice Age", if you were hoping for an entry from the favorite little acorn-chasing animal, unfortunately he's not here. But what will be here will be family recipes, posts and updates following the journey to "cook like grandma did" and not buy store-bought mixes and pre-made ingredients as much as possible.
Family Favorite: Minestrone Soup Recipe
This soup is incredibly good year-round, refreshing in the summer and warm in the winter. Originally it was a vegetarian recipe - you can leave the beef out if you are a vegetarian or simply prefer a meatless soup.
Ingredients:
1 onion, diced
2 stalks celery, chopped
1-2 carrots (depending on your liking of carrots)
1 can garbanzo beans, rinsed and drained
1 pint jar (or 15 oz can) diced tomatoes, undrained
1 pint jar (or 15 oz can) tomato sauce
2 tsp. dried basil
2 tsp. dried oregano
3 tsp. dried parsley (chopped)
1/4 tsp cayenne pepper
6 cloves garlic, minced
3 1/2 cups water
3 Tablespoons olive oil
1/2 cup small pasta, such as small shells or elbow noodles
2 cups cubed, cooked beef (leftover steak or roast beef works extremely well in this recipe!)
Salt and pepper to taste
Place onion, carrot, and celery into large soup pot or stockpot. Add olive oil and saute for 4-5 minutes, then add garlic and saute for another 2-3 minutes. Add the rest of the ingredients except the pasta and beef and bring to a boil. Add pasta and beef and boil 12-15 minutes or until noodles are cooked to desired firmness.
Ladle into individual bowls. It can be topped with grated or shredded parmesan cheese, if desired.
Best served with hot, fresh bread.
This soup makes a big batch and always keeps well for reheated lunches for about 2-3 days afterwards. We have shared this soup with family, friends, and neighbors for a good long time. A little on the spicy side, but very filling.
No comments:
Post a Comment