Monday, November 2, 2009

Minestrone

Autumn is going by too quickly.  I love these cool days and the colors of the season.  My good friend Aileen gave me this recipe for Minestrone Soup last year and it is the perfect meal on a fall afternoon.  I used a fresh hot Italian sausage which gave it a nice little kick, but a sweet Italian would be good as well.  This recipe makes a TON, so use a big dutch over or sauce pot, and be prepared to serve a large group or eat soup everyday for a week.


Minestrone Soup


Combine

1 lb sausage in chunks (cooked)

1 quart water

2 cloves garlic

2 8 oz cans tomato soup

2 tsp salt and pepper

2 tsp sugar

2 large cans tomatoes

4 cups carrots sliced

2 onions (Vidalia work best)

Italian seasoning to taste

1 green pepper

2 cups water

2 tsp bouillon


1 hr before serving

1 can green beans drained

1 can garbanzo beans

1 can mushrooms

½ - 1 cup of elbow macaroni uncooked

1 tsp basil

1 teaspoon oregano

1/3 cup parsley


In a dutch over, brown the sausage and break into small pieces.  Add onions, carrots, garlic and pepper and cook over medium heat 5 minutes.  Add additional ingredients and let simmer  several hours, adding water if needed.  One hour before serving, add remaining ingredients.


Perfect Fall Meal
A hot bowl with grilled cheese and a glass of cider

Thanks Aileen for this great recipe! And congrats on the new job!  I am so excited to be working with you again!

1 comment:

Aileen said...

Aww thanks Molls!! I've been waiting all summer to make this soup!