SOUP RECIPE - 711
TONY'S
MINESTRONE
1 tbsp. olive oil
1/2 c. bacon, chopped
1 clove garlic, chopped
1/2 c. onion, chopped
1/2 c. tomato, chopped
1 tsp. parsley, chopped
1 tsp. sage, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. rosemary, chopped
1 tbsp. tomato paste
3 stalks celery, chopped
2 carrots, sliced
4 to 5 fresh basil leaves, chopped
2 potatoes, diced
1 can red kidney beans
1/4 sm. cabbage, shredded
2 zucchini, diced
1 c. shelled peas or frozen
1/2 c. mushrooms, sliced
1 1/2 qts. College Inn chicken stock
4 tbsp. Romano cheese
1 tbsp. hot sauce
1 c. macaroni or any hard pasta
1 c. red wine
Place olive oil in a large soup pot.
Add bacon, garlic, onion, parsley, sage, salt and pepper and brown a little.
Add tomato paste, diluted in 1 cup red
wine.
Cook 5 minutes.
Add all vegetables and 1 1/2 quarts of the stock and cook slowly 45 minutes.
Add pasta and cook 10 minutes longer.
Sprinkle soup with Romano cheese.
Serves about 5 or 7.
SOUP RECIPE - 712
BEANS
AND
SAUERKRAUT
SOUP
1 lb. cranberry beans
1 lg. can sauerkraut
1 med. onion
1 clove garlic
1 tbsp. oil
1 heaping tbsp. flour
Salt to taste
Soak beans overnight.
Cook in approximately 3 quarts of water until tender (3 hours).
Add sauerkraut and simmer 1/2 hour.
Add flour and oil and brown lightly in skillet with onion and garlic (chop fine).
Add to beans and sauerkraut.
(For a richer soup, add ham bone or Kielbasi to beans and cook together.)
For a fast soup use canned red beans.
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