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mixedmedia · 01-09-2007, 09:57 PM

I have made this minestrone for about 4 years or so now. It started out with a recipe but I can't remember where I got it from. I've added to and changed it over the years but when I made a pot tonight I thought I'd write down what I did and share it with tfp. Here goes...I don't think I'm well-suited for writing recipes. Hope it's followable.

Servings: A LOT!

You'll need a 16 qt. stock pot

enough extra virgin olive oil to cover the bottom of the pot
(2) lg. onions
(4-5) stalks celery (we really like celery so we use a lot)
(3) heaping tsp. minced garlic (I hate mincing garlic so I buy the little jars in the produce section)
(2) 32 oz. cartons vegetable broth (I prefer Kitchen Basics, but any will do)
(2) bay leaves
(2) tbs. or more of Italian seasoning (my daughter picked up "Essence of Emeril" it works fine but the name sounds a little disgusting, doesn't it?)
(1) tbs. or more Tony Cachere's (pronounced: sasheray) Original Creole Seasoning (this stuff is awesome - one of the only good things I brought back from Louisiana with me, but I think you can find it anywhere - it's pretty spicy so use sparingly if you don't like spicy foods)
1 lb. fresh green beans, snipped and snapped (but I leave them kind of longish - looks prettier)
(7-8) carrots, chopped
(2) med. potatoes
(1) head cabbage, coarsely chopped
(4-5) ears of corn, the corn freshly cut from the ears (NO - you may not use canned or frozen!)
(2) 15 oz. cans kidney beans
(2) 28 oz. cans diced tomatoes (I'll usually grab the seasoned kind - any will do)
(1) cup or more of any dry red wine
(7) cups water

First you combine the celery, onions and garlic with the olive oil in your stock pot and saute until tender.

Then add the bay leaves, Italian seasoning and Cachere's. Stir briefly.

Add the carrots, green beans, potatoes, vegetable broth and (4) cups of water, bring to a boil then reduce the heat to low and simmer for about an hour. At this point lean over that pot, breathe deeply, and find out what heaven smells like.

Next add the broccoli, cabbage, corn, beans, tomatoes, red wine and the remaining 3 cups of water. Simmer for another 10-15 minutes and you're ready to go.

Serve with shredded parmesan cheese and fresh slices of French bread.

Yum!

We like our vegetables to be big and chunky, but some people prefer to cut them more fine and cubish. Either way will work.

01-09-2007, 09:57 PM	#1 (permalink)
mixedmedia has all her shots. Location: Florida	mixedmedia minestrone I have made this minestrone for about 4 years or so now. It started out with a recipe but I can't remember where I got it from. I've added to and changed it over the years but when I made a pot tonight I thought I'd write down what I did and share it with tfp. Here goes...I don't think I'm well-suited for writing recipes. Hope it's followable. Servings: A LOT! You'll need a 16 qt. stock pot enough extra virgin olive oil to cover the bottom of the pot (2) lg. onions (4-5) stalks celery (we really like celery so we use a lot) (3) heaping tsp. minced garlic (I hate mincing garlic so I buy the little jars in the produce section) (2) 32 oz. cartons vegetable broth (I prefer Kitchen Basics, but any will do) (2) bay leaves (2) tbs. or more of Italian seasoning (my daughter picked up "Essence of Emeril" it works fine but the name sounds a little disgusting, doesn't it?) *(1) tbs. or more Tony Cachere's (pronounced: sasheray) Original Creole Seasoning* (this stuff is awesome - one of the only good things I brought back from Louisiana with me, but I think you can find it anywhere - it's pretty spicy so use sparingly if you don't like spicy foods) 1 lb. fresh green beans, snipped and snapped (but I leave them kind of longish - looks prettier) (7-8) carrots, chopped (2) med. potatoes (1) head cabbage, coarsely chopped (4-5) ears of corn, the corn freshly cut from the ears (NO - you may not use canned or frozen!) (2) 15 oz. cans kidney beans (2) 28 oz. cans diced tomatoes (I'll usually grab the seasoned kind - any will do) (1) cup or more of any dry red wine (7) cups water First you combine the celery, onions and garlic with the olive oil in your stock pot and saute until tender. Then add the bay leaves, Italian seasoning and Cachere's. Stir briefly. Add the carrots, green beans, potatoes, vegetable broth and (4) cups of water, bring to a boil then reduce the heat to low and simmer for about an hour. At this point lean over that pot, breathe deeply, and find out what heaven smells like. Next add the broccoli, cabbage, corn, beans, tomatoes, red wine and the remaining 3 cups of water. Simmer for another 10-15 minutes and you're ready to go. Serve with shredded parmesan cheese and fresh slices of French bread. Yum! We like our vegetables to be big and chunky, but some people prefer to cut them more fine and cubish. Either way will work. __________________ Most people go through life dreading they'll have a traumatic experience. Freaks were born with their trauma. They've already passed their test in life. They're aristocrats. - Diane Arbus PESSIMISM, n. A philosophy forced upon the convictions of the observer by the disheartening prevalence of the optimist with his scarecrow hope and his unsightly smile. - Ambrose Bierce