Mamma Mia Minestrone Soup |
|
 |
Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 6 |
|
This is a delicious meal in a bowl minestrone soup. This version tastes better made a day or two ahead of time and then reheated. This recipe was submitted by a friend of my in a church cookbook. Ingredients:
1/4 lb pepperoni, rind removed and chopped |
1/3 cup vegetable oil |
1 large onion, coarsely chopped |
2 cloves garlic, minced |
1 stalk celery, cut into 1/4 inch slices |
3 carrots, pared and diced into 1/4 inch cubes |
2 medium zucchini, quartered and thickly sliced |
1 cup shredded red cabbage or 1 cup green cabbage |
1 (28 ounce) can italian plum tomatoes, with juice,chopped |
1/2 teaspoon salt |
5 cups beef broth |
2 teaspoons dried basil |
1/2 teaspoon dried thyme |
1 (19 ounce) can white cannellini beans, drained (white kidney beans) |
granted parmesan cheese |
Directions:
1. In a small saucepan simmer the pepperoni, in water to cover, for 5 minues: drain off water.
2. In large soup pot saute the pepperoni, onion and garlic in vegetable oil, stirring till veggies are clear.
3. Add the carrots, celery, zucchini and cabbage.
4. Cook and stir for 2- 3 minutes.
5. Add tomatoes and juice, salt and beef broth, then add basil and thyme.
6. Cover and simmer at least 2 hours.
7. Taste soup and add water or more broth if needed, and correct seasoning.
8. Add the drained beans for the last 15 minutes of cooking.
9. This soup will be rather thick.
10. Serve in soup bowls, topped with grated parmesan cheese.
|
|