Quick Minestrone
by Scott Orlowski 10/6/2001
I could never find a "minestrone" recipe that everyone really liked,
so I derived this version from my family's favorite ingredients. After
I prepare this soup, I pour it all into a large crockpot and keep it on
"low" for a few hours. Then my teenage boys, Grandpap, and my wife can
all serve themselves; since they all have different schedules.
The leftovers freeze well.
Nearly everyone who has dropped by and had a bowl of this soup has asked
for the recipe.
So here it is:
1 hour
(20 min prep, 40 min cooking)
|
Ingredients |
| 1/4 |
cup butter (1/2 stick) |
| 1 |
(10 ounce) package frozen peas, thawed |
| 1 |
(10 ounce) package frozen succotash, thawed |
| 1 |
cup diced carrots (3 medium) |
| 1 |
cup diced celery (2 stalks with leaves) |
| 1 |
cup diced scallions (2 medium) |
| 2 |
tablespoons parsley flakes |
| 1 |
teaspoon basil |
| 1 |
(28 ounce) can Italian tomatoes (diced) |
| 3 |
(14 ounce) cans vegetable or chicken broth* |
| 1 |
cup shredded cabbage |
| 8 |
ounces fresh Brussels sprouts (quartered) |
| 1/2 |
lb fresh zucchini, sliced |
| 1 |
(16 ounce) can dark red kidney beans |
| 1 |
(16 ounce) can garbanzo beans |
| 3/4 |
cup ditalini or tubetti |
| 1. |
Thaw peas and succotash. |
| 2. |
Prep carrots, celery, and scallions. |
| 3. |
In large Dutch oven, over medium heat, melt butter. |
| 4. |
Saute peas, succotash, carrots, celery, scallions, parsley and basil
for 10 minutes. |
| 5. |
Stir in tomatoes, broth, cabbage, Brussels sprouts, zucchini, kidney
beans, and garbanzo beans. |
| 6. |
Heat to boiling over high heat. |
| 7. |
Add pasta. |
| 8. |
Cover and cook 20 minutes over medium heat. |
| 9. |
Salt to taste. |
*Scott's secret indredient: College Inn Garden Vegetable Broth.
If you can't find it, use College Inn Chicken Broth with Roasted
Herbs and Vegetables. |
