Minestrone Soup

  I love soup and knew I wanted to try the minestrone soup in the Italian cookbook (from the international set of booklets I have).  I have tried several versions of pasta-vegetable soup but this one had the interesting addition of sliced pepperoni.  Of course, it all smelled wonderful simmering on the stove and the thick and hearty result was just perfect for a winter lunch-time meal.  (Add a hunk of homemade Italian bread and I am a very contented woman!)  I always prefer a vegetarian recipe but overall this was an excellent soup and my DH loved the flavour of the pepperoni.  (I liked the spinach and red wine!)

Minestrone Soup

1 Tbsp oil

1/4 lb. pepperoni, sliced

1 clove garlic, minced

1 onion, diced

1 large carrot, chopped

1 celery stick, chopped

1 zucchini, sliced

1/2 tsp basil

1/2 tsp oregano

2-(28 oz) cans tomatoes

2 cups chicken broth or water

5 oz. spinach

1 (19 oz) can kidney beans

1/4 cabbage

1/2 cup red wine

3/4 cup macaroni

grated Parmesan cheese

 

Heat oil and saute next 8 ingredients 10 min.  Add remaining ingredients, except macaroni and Parmesan.  Simmer about 1/2 hour, stir occasionally.  Add macaroni, cook 20 mins.  Sprinkle with Parmesan.

 

Comments

[sherry]

The only Minestrone soup that I've ever made was from a recipe you shared on here a long time ago. The recipe was different from this one, but it was still delicious!

I'm excited about watching the opening ceremony of the Winter Olympics tonight, so I'm either making something simple-- or I'll see if my husband will run over to Moose's Tooth and get some pizza. ;o)

Wonder who gets to light the Olympic torch? Wayne Gretzky? Betty Fox? Someone else? We'll know soon enough!! :o)