MINESTRONE
A very flavorful and hearty Italian soup that
has as it’s base a variety of sautéed vegetables (almost always including
Zucchini, Onion, and Garlic) cooked in water or broth.
INGREDIENTS
2 Tbs Garlic, minced
1 Cup Celery, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Green Bell Pepper, diced
1 Cup Carrots, diced
2 Cups Onion, finely chopped
2 Cups Tomato, diced
1 Tbs Lemon Juice
6 Cups Chicken Stock or Broth
4 Cups Water
2 Cups Potato, diced
2 Cups Red Navy Beans, canned, washed
½ Tsp Salt
½ Tsp Pepper
1 Tsp Sugar
1 Tsp Basil, chopped
1 Tsp Parsley, chopped
2
Bay Leaf
3 oz Marsala
To a heavy-bottomed 6-qt Pot, add the Olive
Oil and the first seven diced vegetables. Saute` at medium-low heat until just
softened, stirring frequently to avoid burning. Cautiously add the Chicken
Stock and Water, then the Tomatoes, Potato, Red Beans, and Lemon Juice, and
heat to a low boil. Boil for 3 minutes, then reduce the temperature to a
simmer. Add the seasoning and spices. Simmer for 1 hour, stirring occasionally.
Add the Marsala wine, and continue to simmer for 30 minutes.
SERVING IDEAS SERVINGS:
4-6
-Cook a small amount of an
ornamental pasta, like Farfalle, separately, and add to the soup when serving.
-Garnish with ground Parmesan Cheese.
-Serves 4-6
JMM 3/1/05