Minestrone Soup 4 Eight
From elgourmand 8 years ago
- 1 hr to make
- Serves 8
Don’t recall where I got this one. Maybe from that nice lass in Hawaii, who cooked a lot for her family of big eaters. I don’t usually cook for eight. Wherever I got it, it’s great soup. It’s the right time of year for soup, for most of you. Read more A few years back, I was in Bogota, yes, Columbia. I was working for Avianca Airlines (sometimes known as The Cocaine Express) at the time. There was an excellent restaurant there called Casa Blanca (I swear, every big city has a Casa Blanca) that was run by the chef that cooked the victory dinner for Charles De Gaulle, in 1945. True, I think. Had pics and all, to prove it. Anyway, he made a delicious Minestrone soup but it was blended smooth as a baby’s bottom. I ask him for the recipe and he said “it’s just your basic Minestrone soup but blended”. The flavor blend was great, even if the presentation was a bit unorthodox. Has to adjust my thinking a bit. See less
Ingredients
- • 3 tablespoons olive oil shopping list
- • 1 cup minced white onion (about 1 small onion) shopping list
- • 1⁄2 cup chopped zucchini shopping list
- • 1⁄2 cup frozen cut Italian cut green beans shopping list
- • 1⁄4 cup minced celery (about 1/2 stalk) shopping list
- • 4 teaspoons minced garlic (about 4 cloves)) shopping list
- • 4 cups vegetable broth, DIY is best. ( Do not use chicken broth!) shopping list
- • 2 ea. 15 oz. cans red kidney beans, drained shopping list
- • 2 ea. 15 oz. cans small white, or great northern, beans, drained shopping list
- • 1 ea. 14 oz. can diced tomatoes shopping list
- • 1⁄2 cup carrot (julienned or shredded) shopping list
- • 2 tablespoons minced fresh parsley shopping list
- • 1 Bay leaf. shopping list
- • 1 1⁄2 teaspoons dried oregano shopping list
- • 1 1⁄2 teaspoons salt shopping list
- • 1⁄2 teaspoon ground black pepper shopping list
- • 1⁄2 teaspoon dried basil shopping list
- • 1⁄4 teaspoon dried thyme shopping list
- • 3 cups hot water shopping list
- • 4 cups fresh Baby Spinach, sliced. shopping list
- • 1⁄2 cup small shell pasta, can sub other short pasta. shopping list
- • 1/3 cup finely grated Parmesan cheese shopping list
How to make it
- PREP YOUR STUFF. Slice, dice, chop, etc.
- 1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
- 2. Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. See Photo
- 3. Add vegetable everything, but the spinach, pasta & cheese, to the pot. See Photo
- 4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
- 5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
- 6. Find & remove the bay leif.
- 7. Place in bowls, top with Parmesan cheese & serve. See Photo
People Who Like This Dish 2
- SadiesMom Nowhere, Us
- clbacon Birmingham, AL
- elgourmand Apia, WS
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