January is National Soup Month. With that in mind, it seemed appropriate to share a hearty soup recipe to help take the chill from your body and fill your stomach. This recipe comes from an old cookbook of my mother’s from the 1950s.
Minestrone Soup
Ingredients
- ½ cup olive or salad oil
- 1 clove garlic, minced
- 2 cups chopped onion
- 1 cup chopped celery
- 4 Tablespoons chopped parsley
- 6 oz. can of tomato paste
- 10 oz can beef broth (or vegetable broth
- 1 cup coarsely chopped cabbage
- 9 cups of water
- 2 carrots, thinly sliced
- 2 teaspoons salt
- ¼ teaspoon pepper
- 1/8 teaspoon sage
- 14 oz can of kidney beans
- 1 cup frozen green beans or peas
- 1 cup elbow macaroni
- grated parmesan cheese
Directions
- Heat oil in a large pot. Add garlic, onion, celery, and parsley; cook until soft.
- Stir in tomato paste and the next seven ingredients. Mix well and bring to a boil.
- Lower the heat, cover, and simmer for one hour.
- Add remaining ingredients except cheese. Cook for 10 to 15 minutes more or until macaroni is tender.
- Serve hot with plenty of cheese.
Makes eight generous servings. Even better the next day, when the flavors have mingled, as my mother would say.
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