Recipes from around the world forum: Minestrone Soup
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4 medium carrots, chopped
1 medium zucchini, sliced
¼ cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
2 cans (14 ½ ounces each) vegetable broth
3 cups V8 juice
1 can (15 ounces) garbanzo beans or chickpeas, drained
1 can (14 ½ ounces diced tomatoes, undrained
1 cup frozen cut green beans
½ cup uncooked elbow macaroni
1 teaspoon dried basil
1 tablespoon minced fresh parsley
in a dutch oven, cookthe carrots, zucchini, onion and garlic in oil for 7 minute3s or until onion is tender. Add the broth, V8 juice garbanzo beans, tomatoes, green beans, macarolnik and basil. Bring to a boil.
Reduce heat, simmer, uncovered for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender. Yield 8 servings
That is the original recipe and this is how I ended up doing it.i used 8 carrots and 6 stalks of celery.
Instead of garbanzo beans I used 1 pound of “Bob’s, Red Mill 13 bean soup mix which I cooked according to directions.
I also used one 32 ounce container of vegetable stock and 3 chicken bullion cubes in 3 cups of boiling water and 6 cloves of garlic sliced. I also used a bag of steamed broccoli, cooked according to directions.
Also used 1 tablespoon of dried parsley and dried basil
This is how I put it all together.
I took the carrots, celery and onion and sautéed them in 3 tablespoons of olive oil, 1 teaspoon of sesame oil and 1 teaspoon of truffle oil until the onions were soft.
I poured the vegetables into the slow cooker and then topped them with the beans which I had drained. After that came all the liquid and I set the pot on low for 7 hours. After three hours I added the cut up zucchini and the broccoli along with the spices.
I cooked the macaroni separately and just added the pasta to a bowl and poured the soup on top of it. Sprinkled some grated cheese on top and that was it.
As you can see, we will eat this soup for the next few days.
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
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