Minestrone Soup

Name: Minestrone Soup
Ingredients: 2 gal. beef stock; 1 c. olive oil; 4 oz. black-eyed peas; 1 small can chickpeas; 1 lb. carrots, chopped; 1 lb. onions, chopped; 1 lb. celery, chopped; 8 oz. green pepper; 6 oz. cabbage; 3 cloves garlic; 1 qt. tomatoes, crushed; 2 Tbsp. parsley; 1 tsp. basil; 1 tsp. oregano; 1/3 c. Parmesan cheese; 2 Tbsp. salt; 1 Tbsp. pepper

17 ingredients

9 steps

Ingredients

2 gal. beef stock
1 c. olive oil
4 oz. black-eyed peas
1 small can chickpeas
1 lb. carrots, chopped
1 lb. onions, chopped
1 lb. celery, chopped
8 oz. green pepper
6 oz. cabbage
3 cloves garlic
1 qt. tomatoes, crushed
2 Tbsp. parsley
1 tsp. basil
1 tsp. oregano
1/3 c. Parmesan cheese
2 Tbsp. salt
1 Tbsp. pepper

Directions

1

Prepare Stock:
2

Wash beans and soak overnight (or boil for 1 hour); add to stock.
3

Mince onions and celery, carrots, green pepper, cabbage and garlic with French knife.
4

Place olive oil in stock pan and heat.
5

Add minced vegetables and garlic and saute until tender.
6

Add crushed tomatoes, stock, basil, oregano and simmer.
7

Add chopped parsley and Parmesan cheese.
8

Season to taste.
9

Serve by sprinkling Parmesan cheese on top of each serving.