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Recipe for Minestrone Soup

1 large onion
5 cloves of garlic, minced
1/4 cup virgin olive oil
1/2 medium sized cabbage thinly sliced
1 28oz. can of crushed tomatoes
1 19oz. can of cannellini beans
3-4 vegetable bouillon cubes
Water
2 medium zucchini diced
2 medium carrots diced
1 cup of string beans, cut in thirds
1 cup of kale or spinach
3 medium potatoes, peeled and diced
1 cup of mushrooms, quartered
1/3 stick of butter (optional)
2 tablespoons of Worcestershire sauce
1/2 teaspoon of freshly ground pepper
8 oz. pasta such as orzo (optional)
1 cup of freshly grated parmesan cheese (optional)

Fry the onions and garlic in olive oil in a large pot, stirring
constantly. When they are translucent, add the cabbage. Fry until
soft. Add the tomatoes, beans and bouillon. Fill the pot with water
until two-thirds full. Simmer for 20 minutes. Add the remaining
ingredients except for the pasta and cheese. Simmer 20 minutes. Cook
pasta separately. Add pasta and cheese to individual bowls.

Serves about 12. Enjoy!

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