Fall is in the air. Cool in the morning, warm in the day and cool at night. Soup is on. Perfect for Minestrone Soup. Minestrone Soup could be called Kitchen Sink Soup. Anything goes. Vegetables of your choice. Basically, you can’t go wrong.
Here is my concoction. Serves about 18. Always good to have soup in the frig for the weekend.
3 sweet onions chopped
1 bag of small carrots chopped
1 head of celery chopped
2 cups of green beans cut into 1 inch pieces
2 zucchinis chopped into 1 inch cubes
2 yellow squash chopped into 1 inch cubes
4 ears of corn (take the corn off the ear for the soup)
1 big bag of frozen peas
2 cans of white beans of cannoli beans (you could do fingerling potatoes too)
3 cups of tomatoes chopped
28 ounce can of crushed tomatoes
2 cups red wine
18 cups of beef broth
3 ends of prosciutto
1 large rind of Parmesan cheese
18 cups beef broth.
Use a big stock pot. Saute the onions, carrots and celery in olive oil for about five minutes or until soft. Add the prosciutto and saute for about 3 minutes. Add the rest of the veggies. Saute for about another 5 minutes. Add the tomatoes (both of them). Mix together. Add the beef broth. Now add in the Parmesan rind and push it to the bottom. Bring this to a boil, turn down to simmer for a few hours 1/2 covered. Serve with grated Parmesan on top and french bread. Tastes better as each day passes.
FYI – if this is way too much, just cut down the proportions or cut out some vegetables and cut down the broth. Easy to reduce.
Testimonial: I had Joanne’s soup last night, and it was rib-ticklingly delicious!
Add a spoon of pesto and mix before serve for the “genovese” version.