With the days getting colder, soups are always good for an appetizer or main course. This recipe serves 8.
Classic Minestrone
Recipe
1 teaspoon virgin olive oil ¼ cup water
1 large onion 4 cloves, minced
2 leeks, chopped 1 carrot, chopped
2 celery stalks, chopped 1 bay leaf
1 tablespoon dried basil 1 teaspoon oregano
½ teaspoon dried rosemary ¼ teaspoon ground black pepper
¾ lb. fresh mushrooms, sliced ½ cup dry red wine or vegetable broth
½ small head of green cabbage 2 ½ cups chopped canned tomatoes
2 cups cooked white beans 6 cups water
1 cup trimmed green beans (fresh or frozen)
Salt to taste Freshly grated Parmesan cheese
(optional)
Directions
Heat the oil and water in a large soup pot and sauté the onion until translucent. Add the garlic, leeks, carrot and celery and sauté until soft, about 10 minutes. Add the herbs and pepper and cook, stirring briefly; then add the mushrooms. When the mushrooms are soft and have released most of their liquid, about 10 minutes, add the wine or stock and boil until the liquid is reduce by half, about 45 minutes. Shred the cabbage and add to the soup along with tomatoes and white beans. Add the water and simmer until the vegetables are tender. Then add the greens and cook until they are bright green. Add salt. Serve with Parmesan cheese (about 1 teaspoon per bowl)
This recipe can be found in Vegetarian Times Complete Cookbook by the Editors of Vegetarian Times, copyright@1995 by Vegetarian Times