Please pardon the remodeling, we are working on getting gussied up for the holiday season. I need a new banner and my very talented son is going to squeeze me in between making a logo, building a website and composing music. I am catching up on a very long to do list. Everyone loves soup suppers as the Autumn chill settles in and the leaves begin to fall off of the trees. Here is our favorite recipe for minestrone soup:
Minestrone Soup
1 Tbls extra virgin olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped (1cup)
1/2 medium head cabbage, chopped or shredded (3cups)
2 small zucchini, chopped (2cups)
2 medium carrots, sliced (1cup)
2 medium stalks celery, chopped(1cup)
1 can (28oz) whole tomatoes, undrained
1 can of navy beans, rinsed and drained
1-10oz. package frozen chopped spinach, thawed and squeezed to drain
4 cups chicken broth
4 cups V8 juice
1 cup dry red wine (optional)
1 Tbls dry basil leaves
1 tsp salt
1/2 tsp dry oregano leaves
1/4 tsp freshly ground pepper
Grated Parmesan Cheese (optional)
Heat oil in 8-quart dutch oven over medium heat. Saute garlic and onion in oil for about 2 minutes; stirring occasionally until onion is tender. Stir in remaining ingredients except cheese, breaking up tomatoes and removing hard core. Heat to boiling; reduce heat. Cover and simmer for 1 hour. Serve with cheese and warm crusty bread.
Enjoy,
xo Susi xo
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