Wednesday, September 2, 2009

Mom's Minestrone Soup

Submitted by Emily Daniel

Saute in olive oil 2 ribs sliced celery, 1 large carrot diced, and 1 large onion.

After about five minutes, add the following spices: 1 tsp. basil, 1 T parsley, 1 T sugar, 1/2 tsp. oregano, and 3 cloves minced garlic.

Add 4 cups of canned whole tomatoes (I used canned garden tomatoes), 1 10 oz can of beef consomme, 4 cups water, 1 8 oz can tomato sauce.

Cook one pound of Italian sausage. Rinse and drain well and add to the vegetables.

Simmer slowly for five hours if you have the time, and for at least 1 hour if you don't!

Add 1 can drained green beans, 1 can kidney or red beans and simmer for another 1/2 hour.

Add 1 cup of pasta and simmer until tender.

If you want to make a really good soup, make everything but the pasta one day, let sit in the fridge and then add the pasta the next day.

Serve with fresh grated parmesan cheese and crusty bread.

*If your soup looks a little thick, go ahead and add some water to thin it out.

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