When the Millington Quilt Club met last time, Elaine made one of the delicious soups we served. A number of members asked for her recipe.
Minestrone Soup from Mama D’s Cookbook and additions from Elaine
1 pound dried white beans (I used cannelloni but you can use great northern)
4 stalks celery, sliced
4 carrots, diced
2 potatoes, peeled and diced
4 sprigs parsley, chopped
1 16-ounce can chick-peas (garbanzos)
Salt and pepper to taste
½ cup olive oil
2 onions, diced
4 cloves garlic, minced
8 sprigs parsley, chopped
Salt and pepper to taste
3 or 4 ripe tomatoes, chopped
1 medium zucchini, diced
Fill a large pot (6 to 8 quarts) with water to 4 inches from top. Wash the beans thoroughly and cook until tender. When beans are tender, replace the water lost in cooking and return to a boil. Add celery, carrots, potatoes, 4 sprigs parsley, chopped, the chick-peas, salt and pepper.
Heat oil in a small saucepan. Add onions, garlic, 8 sprigs parsley, chopped, salt and pepper and sauté until the onions are golden brown. Add tomatoes and cook for 20-30 minutes over medium-low heat. Add to beans and vegetables; cook slowly for an additional 2 1/2 to 3 hours. Add diced zucchini just before final 20 minutes of cooking. Makes enough for 20 or more servings. Can be frozen.
I add a bay leaf to the beans while they are simmering. The last time I made this, I also used vegetable broth after the beans cooked to give additional liquid. I also added fresh green beans when I cooked the other veggies, and I added a ½ cup of whole grain pasta when I added the zucchini, because my mother always had pasta in her minestrone. She also served it with Parmesan cheese sprinkled on top. I always try to use Italian flat parsley because it has more flavor and more vitamins than the curly. Elaine
