Here is another recipe from Gooseberry Patch‘s Fresh from the Farmstand cookbook. Don’t forget to sign up for my giveaway of a copy of this cookbook! To enter, go to THIS POST! Entries on any other posts or on Facebook will not be counted!
I LOVE minestrone soup! I also have a terrible habit of NOT reading a recipe through until I’m ready to start dinner. I read the ingredients and that’s as far as I go. I don’t see myself changing any time soon so I spend some time trying to figure out how I can change it up to work for me. And that’s what happened with this recipe. I didn’t start with dried beans so I used two cans of navy beans, rinsed. My celery was so limp, I couldn’t stand to touch it so I threw it out and subbed fresh green beans. Mr. Meat Eater refuses to eat anything with cabbage in it so I subbed spinach. In place of the water used to cook the dried beans, I used chicken broth. I also used 2 cans of diced tomatoes with the juice since tomatoes at this time of year are awful. I also threw in some oregano and basil. Soooooooo…same recipe? I followed the recipe just using my substitutions. You can make any recipe your own and this is just a good example of it. This particular recipe is so good and that makes it easy to add your own ingredients. My photo isn’t very good either, sigh ~ the white stuff is Parmesan which I have to have with minestrone.
The recipe was submitted to Gooseberry Patch by Kay Marone of Des Moines, Iowa. Here is her recipe the way it is in the book.
2 cups dried navy beans
10 cups cold water
2 to 3 tsps salt
1 tsp pepper
1 cup onion, finely chopped
1 cup celery, minced
1 clove garlic, minced
1/4 cup olive oil
2 1/2 cups tomatoes, diced
2 cups cabbage, shredded
1 zucchini, thinly sliced
2 cups ditalini, uncooked
1/4 cup chopped parsley
In a large soup pot over high heat, cover beans with water. Bring to a boil; boil for 3 minutes. Remove from heat; let stand for 1 to 2 hours. Drain; rinse beans well and return to pot. Add 10 cups cold water; bring to a boil. Stir in salt and pepper. Reduce heat to low, cover, and simmer for one hour.
Meanwhile, in a skillet over medium heat, saute onion, celery, and garlic in olive oil for 8-10 minutes or until onion is lightly golden. Add this mixture along with the tomatoes to the simmering beans. Bring to a boil, reduce heat, and simmer for another hour.
Stir in cabbage, zucchini, pasta and parsley. Simmer, uncovered, for 15 minutes, stirring occasionally.
Garnish with Parmesan, if desired.
Makes 8-10 servings.