MINESTRONE SOUP

Luckytrim

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MINESTRONE SOUP
1 c. finely minced celery
1 c. finely minced onion
1 c. finely minced carrot
1/4 c. butter
1/2 c. chickpeas
1/2 c. kidney beans
1/2 c. whole dried peas
1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion
3/4 c. sliced celery
3/4 c. chopped bell pepper
1/2 c. rice
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano
1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Parmesan cheese
Saute finely minced onion, celery and carrot in butter over low heat until brown, stirring often. Add pre-soaked peas and beans and 3 quarts of water. Cook slowly until beans are almost done (check the chickpeas - they will take the longest) about 2 to 2 1/2 hours.
Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with a good, crusty Italian bread.

I left Mom's recipe exactly as she wrote it, but I myself ? Iboil the shells to an almost-doneness, then add to the soup. Her way makes the pasta a little too mushy for me. think I'd better mention that on the recipe..............
 
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