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SHH Hearty Minestrone Soup
Source: Sunset Magazine too many years ago. (Entered by Charlene Stapleton)We call this a Stoup.( not a stew and too thick to call it soup) It is a hearty soup for cool rainy spring or fall evening and a must have for winter dinners. Serve with a Crusty bread and a simple salad. Leftovers are great for lunch or put stoup in Freezable canning Quart jars or in 1 gal Freezer bags and place in freezer for a quick fix on a busy day.
In this recipe many times I substitue the potatoes for, 1 turnip,diced or a large parsnip, diced and the Kale I use fresh Spinach leaves.
Prep and Cook time is about 35 min.
Serves: 8 servings
Vegetarian!
Ingredients
Step by Step Instructions
- Finely chop onions and celery. Heat oil in a 5 to 6 quart pan over medium heat. Add onion,celery and Italian herb blend to pan. cook stirring occasionally, until onion is soft. Approx. 7 minutes.
- Chop garlic, Dice potatoes( or turnip or parsnip) and carrots. Add garlic, broth, potatoes,carrots and pasta to pot. Cover pot and bring to a boil over high heat, reduce heat and simmer for 20 minutes.
- Mix in beans, tomato paste, and Kale(or cabbage or spinach)Simmer, uncovered until kale is tender to bite and soup is heated through, about 5 minutes.
- Season to taste with salt and pepper. Ladle into bowls and offer a crusty bread and cheese to sprinkle over individual servings
Comments
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