Minestrone
Minestrone can have a large variety of ingredients, basically
Vegetables.

INGREDIENTS:

I use a large variety of canned/frozen Vegetables, dependant on the
tme of year I purchase them.
Regardless, here are some of the Ingredients I ALWAYS use: (and are
available year round)
about 3 Celery stalks, peeled and "haired"
3-5 Potatoes, peeled and cut up into cubes
4-5 Carrots, peeled and diced
1/4 to 1/2 lb. Mushrooms, washed, dried and chopped up
2 regular sized Onions, chopped
2-4 cloves of Garlic, finely diced
about 1/2 stick of Butter
2-4 Tablespoons Olive Oil
Salt and Pepper
1 large can diced or stewed Tomatoes, mashed with a Potato masher
1 small can Tomato sauce
2-3 Beef or Chicken Bouillion cubes. (Fresh or canned broth is fine)






















OTHER IMPORTANT INGREDIENTS (canned or frozen)
1 can Cannelini Beans (drained)
1 can Green Beans (drained)
1 can small Peas (or a cup of frozen- defrosted) drained
1 can Spinach (or small frozen chopped) drained
1 can Red Beans (keep juice)
1 can Chick Peas (keep juice)
1 medium or regular size can Hominy (maiz blanco) keep juice




















"Hair"/peel the Celery by removing the outer silk with a knife or potato
peeler.



















Peel and dice up the Garlic.







































Wash, dry then chop up Mushrooms. Chop Up Onions.
Dice up Celery & Carrots. Save the sprigs of Celery.
Peel and cut up into cubes the Potatoes. Rinse Potatoes again.




















In a large Soup Pot, saute the Mushirooms, Onions, Butter, Olive Oil
with Salt and Pepper, till just lightly browned.




















Add the remainer of the Vegetables




















With the mashed up stewed Tomatoes




















and the Tomato sauce. Stir, and top with water (about 1 inch over the
top)







































Add the Chicken or Beef (broth or Bouillion cubes)




















Simmer low boil for 1-2 hours, covered, and stirring now and then
When Soup is done, you can portion it off and
freeze it in Tupperware or Zip lock bags.
I would not add Mozzarella  to this if that is what
you're going to do.
Do that later when you are going to eat it.
But adding Parmesan to Soup is fine before
freezing.
When I simmer it, I pour in a generous portion
of Parmesan Cheese and then cover,
simmering for about a half hour.
I then remove cover, and repeat with Parmesan
Cheese, cover and simmer for 1/2 hour more.
DON'T stir the soup when you do this. Let it
"sink in" to the soup. Only stir the soup if you're
repeating this with Parmesan!! Always cover.














Serve plain OR














with Pasta...













Or Cheese or Both!!
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