From: Sierra (dhcp1-66-244-79-171.stfd.smithvilledsl.net)
Subject: Minestrone Soup
Date: October 19, 2006 at 2:45 am PST
Minestrone Soup
(Start to finish 1 hour)
2 medium onions, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
Handful of celery leaves, chopped
2 medium potatoes, peeled and diced
16-ounce can salt-free diced tomatoes (not drained)
1 cup salt-free tomato sauce
1/4 cup dry red wine (optional)
2 bay leaves
2 teaspoons Italian herb seasoning
1 cup canned chickpeas, drained and rinsed
1 cup frozen peas, thawed
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper, to taste
In a large pot, add the onions with a small amount of water and "saute" until translucent, about five minutes over a medium-low heat. Add the garlic and continue to saute.
Add the carrots, celery and leaves and potatoes.
Add just enough water to cover the ingredients (or use veggie broth). Stir in the tomatoes, tomato sauce, wine (if using), bay leaves and Italian seasoning.
Bring to a rapid simmer, then cover, lower heat to simmer and cook 20 to 25 minutes, or until vegetables are just tender.
Add the chickpeas, peas and parsley.
Add water if soup has become too thick.
Season with salt and pepper. Simmer another 20 to 30 minutes, or until vegetables are completely tender.
Discard bay leaves and serve.
This minestrone is easily adapted to whatever is on hand. No potatoes? Try sweet potatoes. Or turnip or squash. And kidney or navy or even black soy beans would stand in nicely for the chickpeas.
