Minestrone

Name: Minestrone
Ingredients: 1 12 cups cooked garbanzo beans; 12 cup dry pasta; 1 cup chopped fresh tomato; 3 tablespoons olive oil; parmesan cheese; 1 cup chopped onion; 4 -5 cloves garlic, crushed; 1 cup minced celery; 1 cup cubed carrot; 1 cup cubed eggplants or 1 cup zucchini; 1 cup chopped green pepper; 2 teaspoons salt; 14 teaspoon black pepper; 1 teaspoon oregano; 12 cup chopped fresh parsley; 1 teaspoon basil; 2 cups tomato puree; 3 12 cups water or 3 12 cups beef stock; 3 tablespoons dry red wine

19 ingredients

10 steps

Ingredients

1 12 cups cooked garbanzo beans
12 cup dry pasta
1 cup chopped fresh tomato
3 tablespoons olive oil
parmesan cheese
1 cup chopped onion
4 -5 cloves garlic, crushed
1 cup minced celery
1 cup cubed carrot
1 cup cubed eggplants or 1 cup zucchini
1 cup chopped green pepper
2 teaspoons salt
14 teaspoon black pepper
1 teaspoon oregano
12 cup chopped fresh parsley
1 teaspoon basil
2 cups tomato puree
3 12 cups water or 3 12 cups beef stock
3 tablespoons dry red wine

Directions

1

In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent.
2

Add 1 tsp salt, carrot, celery and eggplant/ zucchini.
3

If you use zucchini, add it with the green pepper.
4

Mix well.
5

Add oregano, black pepper, stock, puree, cooked beans and wine.
6

Cover and simmer 15 minutes.
7

Add tomatoes and remaining salt.
8

Keep at the lowest heat until 10 minutes before you plan to serve.
9

Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender.
10

Serve immediately, topped with parsley and parmesan.