Fall is making its mark with shorter days and cooler nights. This is a great recipe which can easily be made gluten free or vegetarian, with a few simple changes. Bursting with flavor and economical it all adds up to a dinnertime hit.
HOMEMADE MINESTRONE SOUP
2 tsp olive oil
1 chopped onions
5-6 stalks celery, chopped
2 Tbl. garlic, minced
1 can (28 oz.) diced tomatoes, undrained
6 cups water
2 Knorr chicken or vegetable bouillon or 3-4 tsp. bouillon
3 cups vegetable cocktail (V-8 juice)
1 lb. chopped carrots
1/2 of 1 small cabbage, chopped
1 can kidney beans, rinsed and drained
1 ½ cups frozen corn OR 1 can corn, drained
1 tbsp. dried parsley
2 bay leaf
2 tsp dried basil
1 tsp. sugar
1 Tbl. balsamic vinegar
1 tsp dried oregano
1/2 tsp. dried thyme
1/2 tsp. Montreal steak seasoning
1 cup small pasta, uncooked
Heat olive oil in a large soup pot over medium heat. Add onions, celery, and garlic. Cook and stir for 8 minutes, until vegetables begin to soften a bit.
Add all remaining ingredients except the pasta and bring to a boil and cook for 10 minutes.
Add in the pasta and simmer, covered for approximately 30 minutes, or until the vegetables and pasta a tender but not mushy or too soft.
Store leftovers in the refrigerator. When warming up, more broth, water or vegetable juice may be needed.
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013
Recognize a blessing and be a blessing today.