Saturday, January 26, 2013

Minestrone Soup

Minestrone soup is made with at the very least cabbage, carrots, tomatoes, beans, and pasta. There are as many variations on this soup as there are stars in the sky, but this one is a Levay-Krause family favorite and I hope it will become your family's favorite.

Warm the sliced onions in a bit of olive oil, until they become soft. Add to a large stock pot or crock pot, along with minced garlic, chopped carrots and celery, 4 tbls fresh oregano, thick sliced cabbage, and diced tomatoes.

Brown the meat and add to the pot along with all of it's drippings. Pour in 6 cups of water and then the very well drained beans.

Add in 2 tbls each salt flakes and cracked peppercorns, and 1 tbls ground white pepper. Turn up to medium-high heat, stir well and cover. Twenty minutes before serving, bring water to a boil and cook the pasta until just firm. Drain and toss with a splash of olive oil. Add to the rest of the soup, stir, and then serve with bistro bread.

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