Free Recipe Mark s Kick-Butt Minestrone Soup
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Mark s Kick-Butt Minestrone Soup Recipe
2 Stalks celery
2 tb Fresh chopped Italian
-parsley
1 cn (12 oz.) V8 juice
1 cn Crushed tomatoes
6 c Chicken stock
3 c Beef stock
1 c Dry white wine
3 Carrots, 1/4 inch slice
2 md Idaho potatoes, 1/2 inch
-dice
1 Chopped leek (white plus 1
-inch green)
5 Chopped plum tomatoes
2 c Finely sliced cabbage
1 Green squash, 1/4 inch slice
1 Yellow squash, 1/4 inch
-slice
2 c Italian green beans*
1 c Corn*
1 c Small red beans*
1 c Small white beans*
1 c Garbanzos*
1 Coarsely chopped green
-pepper
2 Coarsely chopped onions
5 Cloves garlic, finely minced
2 tb Lightly salted butter
Salt and fresh ground pepper
-to taste
1 ts Dried oregano
1 ts Dried basil
Crushed red pepper to taste
-(optional)
1 qt Cooked pasta (small shells
-or elbows)
Grated Parmesan or Romano
-cheese
Mark s Kick-Butt Minestrone Soup Preparation
*Canned or frozen may be substituted Preparation: 1. Melt butter in large soup pot. When melted, add minced garlic and let saute for a minute, then add leek, onion, green pepper & carrot. simmer covered for 10 or 15 minutes to wilt vegetables. 2. Add tomatoes, potatoes, celery, cabbage, squash, stock, & V8. bring to a boil, stirring occasionally. 3. Add red & white beans, corn, green beans and garbanzos, and bring to a slow boil again. Add salt, pepper, oregano, basil, red pepper, wine and parsley. Let simmer for 1/2 hour. 4. in a separate pot bring 2 qt water to a boil. cook pasta til almost done (do not overcook, it will continue to soften in the soup). Drain pasta thoroughly and add to soup. Serve with Italian bread and garnish with grated cheese and chopped parsley. Posted to FOODWINE Digest 22 Jan 97 by =Mark <mstevens@EXIT109.COM> on Jan 22, 1997.
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