Here's a little distraction from Dessert Month. With all the sweets in my house lately, I'm in dire need to blog something savory, like soup. The weather out here in California remains unseasonable warm and I've resigned myself to this Spring-Summer-like Winter. No need to pine away for cooler weather, this is what we've got and it's time to just kick back in the sun and enjoy it! ...And that includes, making some delicious soup no matter what the weather.
This Minestrone soup is amazing! It has a lot of ingredients so please don't get scared away. Every ingredient makes this hearty soup, incredibly delicious and filling. It is a meal in itself and it makes enough for 20 people. Even if you're not entertaining, make a batch and put the leftovers in Ziplock bags and toss it into the freezer. You'll have an easy last minute dinner for those nights you get home late or when you have unexpected company. Simply re-heat and serve with garlic bread. Enjoy!
MINESTRONE FOR A CROWD (*recipe from Judy Dossa)
Serves 16-20
3-4 Quarts Beef or Chicken Broth
1 can cannellini beans (white kidney beans)
1 cup lentils
1 cup tomato puree
1 cup dry red wine
1 cup onions, chopped
1 cup carrots, chopped
2 cups shredded cabbage
2-3 cloves garlic, minced
1 T dried Basil, or 2 T fresh Basil
1 bunch spinach or chard, chopped or 1-2 boxes frozen
1 lb. sweet or hot Italian Sausage, crumbled or sliced into rounds
2 cups zucchini, chopped
1 cup flat leaf parsley
1 cup ditalini, shell or elbow pasta
Grated Parmesan cheese
Rinse and pick through lentils. Add lentils, to very large stock pot, add broth and 1 can of rinsed cannellini beans. Simmer for 30 minutes.
Add tomato puree, red wine, onions, carrots, cabbage, garlic, basil and spinach. Cook 15 minutes.
In a large skillet, fry the sausage for 5-7 minutes. drain fat and add to the soup with zucchini, parsley and pasta. Cook until pasta is al dente.
Season individual servings with salt and pepper and serve with Parmesan cheese.
No comments:
Post a Comment