Minestrone

Per plantoid's request.

2T olive oil                                       14-16 oz canned diced tomatoes
2 med onions, chopped                     1 c. tomato sauce
2 cloves garlic, minced                       0.25 c. read wine
2 carrots, diced                                 2 bay leaves
2 celery stalks, diced                         2 t. Italian herb mix
Handful copped celery leaves              2 c. cannelini or great northern beans
2 potatoes, diced                              1 c. thawed peas
2 c. shredded cabbage                      2 T. minced fresh parsley

Saute onions and garlic til golden.  Add all veggies with enough water to cover.  Simmer gently, covered, 45 minutes.  Add remaining ingredients, season to taste with salt and pepper.  Simmer uncovered 20-30 minutes til veggies are tender.

This recipe is from the book "Vegetarian Soups for All Seasons" bu Nava Atlas.

This looks sooo good..... thanks for sharing it.

Luvely Jubbley Herblover... Thanks very much

Seeing the recipe tells me not all vegie stuff is dust bin filler   

Just in case some of you have assigned your cholesterol levels to the fat gods, some cooked and finely chopped bacon bits adds another lovely depth to this already fabulous soup. I also add a little handful of small pasta, like Ditalini.

llama momma wrote:Just in case some of you have assigned your cholesterol levels to the fat gods, some cooked and finely chopped bacon bits adds another lovely depth to this already fabulous soup. I also add a little handful of small pasta, like Ditalini.

I know it would not be true minestrone after my doctoring, but some nicely browned steak or stew meat would be my additions of choice. Looking forward to a crock pot full of this!

GG

Did a very similar recipe tonight, except added 1.25# ground turkey and used a lot of spinach instead of cabbage.

llama momma wrote:Just in case some of you have assigned your cholesterol levels to the fat gods, some cooked and finely chopped bacon bits adds another lovely depth to this already fabulous soup. I also add a little handful of small pasta, like Ditalini.

I often like sausage in soups like these.

Spicy turkey, a couple of links, contents squeezed out and browned.  then I spoon out the animal fat and add grapeseed oil.  Then a tsp. of Tony's Chachare to make up for the spiciness lost when I spooned out the animal fat.

Variations on a theme!  Love it!

I made it tonight. I followed the recipe and added some pasta to it. I seasoned it heavily with salt and pepper to my taste...and it was great! Thanks for posting.