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Winter Minestrone

Veggie.Lover's picture
Ingredients
  Olive oil 3 Tablespoon
  Onion 1 Large, finely chopped
  Stalk celery 1 Large, finely chopped
  Garlic 2 Clove (10 gm) (Minced Or Pressed)
  Basil 1 Teaspoon
  Rosemary leaves 1⁄2 Teaspoon
  Pearl barley 2⁄3 Cup (10.67 tbs)
  Skinned potatoes 2 Medium
  Root vegetable stock/Instant vegetable stock 8 Cup (128 tbs)
  Turnip 1 Large (Peeled)
  Red kidney beans/White kidney beans 1 Can (10 oz)
  Macaroni shell/Elbow macaroni 2⁄3 Cup (10.67 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Shredded green cabbage 2 Cup (32 tbs)
  Shredded jack cheese 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Heat oil in a 5 quart kettle over medium heat; add onion, celery, garlic, basil, rosemary, oregano, and thyme; cook, stirring, until onion is soft.
Add barley, potatoes, carrots, and stock and bring to a boil over high heat.
Cover, reduce heat, and simmer for 20 minutes.
Add turnip.
Cover and continue simmering for 20 more minutes.
Mix in beans and their liquid, macaroni, and tomato paste.
Bring to a boil over high heat; cover, reduce heat, and boil gently until macaroni is tender .
Then add cabbage and cook, uncovered, until cabbage is tender crisp. Season to taste with salt and pepper.
Pass cheese to sprinkle over individual servings.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Winter
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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