Tag Archives: soup

Genoa Style Minestrone Soup

Genoa Style Minestrone Soup

minestrone-soup

Cook Time 2 – 3 hours, Serves 6 – 8

Ingredients:

4 quarts water

1 pound ham

1 pound bony chicken parts

1/4 pound sliced prosciutto or bacon

2 cups diced potato

2 cups sliced celery

1 16 oz. can stewed tomatoes with juice (unseasoned)

4 small zucchini, sliced in 1/2 -inch pieces

1 1/2 cups sliced leeks

1 pound Italian (Romano) green beans or lima beans, or whatever you may have in your pantry kidney, black beans, navy beans . Canned is good.

1/2 cup salad

macaroni (ditalini,” Little thimbles” in Italian. A smaller cousin of elbow macaroni, ditalini is a straight smooth tubular shape.)

1 pound fresh peas, shelled

3 to 4 cups shredded white cabbage

2 teaspoons salt

1 teaspoon oregano

½ teaspoon basil

Pesto sauce

Directions:

Combine water, ham, chicken, and prosciutto, and bring to boiling.

Cover and simmer 2 hours.

Strain and reserve stock; discard bones.

Bring stock to boiling and add potatoes; cover and simmer 10 minutes.

Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.

Stir in peas and cabbage and cook 4 or 5 minutes more.

Salt and pepper to taste.

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Beef Cabbage Carrot Soup

Beef Cabbage Carrot Soup

Total time:3 hrs. 30 mins

Prep time: 30 mins

Cook time: 3 hrs.

This is a delicious, hearty soup full of cabbage, carrots, ground or left over roast beef and onions. Tomato base and just the right amount of herbs and spices.   Beef provides flavor and protein for this delicious soup made with cabbage, vegetables, herbs, and wine. The soup is slow-simmered for 3 hours to tenderize the beef, so plan ahead. This is a restaurant favorite. Wonderful served with … warm crusty buttered bread.**

1 lb. beef cut in small cubes or 1 1/4 lb. course or chili ground beef 85-15 (1/2 inch or less drain off fat)

1 medium head cabbage (chopped)

1 sweet onion (sliced)

4 -6 carrots (sliced)

2 stalks celery (sliced)

1/2 cup good red wine

1 quart (4 cups) beef stock

1 cups chicken stock.(optional, contrasting flavors are always best)

1 (16 ounce) can red kidney beans, undrained (optional, I drain them, and use ½ can of the beans)

3 ounces tomato paste

Water as needed

1 (28 ounce) can tomatoes, chopped and liquid added to soup (I use stewed tomatoes, plain)

Worcestershire sauce to taste.

1/4 teaspoon black pepper

3/4 teaspoon onion powder

1/4 teaspoon garlic powder

Directions:

Chop onion, cabbage, carrots and celery. Sauté in 2 tbsp. olive oil. (Do not brown!) Just sauté till the vegetables are tender. Remove to Large Pot.

Use same pan as above and cook beef then drain off fat. Add to Pot.

Add remaining ingredients to the large pot and stir well.  This is a thin water based soup.

Bring to a boil, then reduce heat to a simmer. Simmer till all vegetables are very tender.  Taste to check and adjust seasoning.  Add as necessary. Serve with a crusty bread and butter. Enjoy!

**You can also add a few Brussels Sprouts to this dish. Cooked with the soup, they enhance the flavor tremendously.

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