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Thursday, January 18, 2007

Minestrone Soup and Garlic Bread

Well we are back and trying to catch up!
This next one was sent in by Paula - the insane cook

Minestrone Soup and Garlic Bread
(Beware there are lots of ingredients here!)

Ingredients:

  1. 1 lb Beef (ground or stew beef, chopped up )
  2. 1/4 Cup Olive Oil
  3. 1 Onion, chopped
  4. 3 Carrots, washed, peeled and chopped
  5. 3 Celery Stalks, chopped
  6. 4 Cloves Garlic, chopped
  7. 1/4 head of Savoy Cabbage, cored and shredded (cut into 4 equal parts, use 1 part)
  8. 1 Medium size Zucchini, chopped
  9. 1/2 Cup Whole Dried Peas
  10. 7 Whole peeled Tomatoes, chopped (can may be used)
  11. 9 Cups Chicken Stock ( homemade or purchased)
  12. 1/2 Cup small pasta (Orzo or broken spaghetti)
  13. 1 Can Dried beans (Cannelli)
  14. 1/2 Cup Pinto & Kidney Beans Each
  15. 2 Tablespoons Fresh Parsley (leafy)
  16. 3 Tablespoons Fresh Marjoram,minced
  17. 2 Teaspoons Kosher Salt (adjust to taste)
  18. 2 Tablespoons Black Pepper ( adjust to taste)
  19. 2 Teaspoons Fresh Basil
  20. 2 Tablespoons Barley
  21. 1/2 Cup Worcester Sauce
Directions:
  1. Heat oil in large pot, over medium high heat. Add onions, garlic, and beef.
  2. Cook until beef is browned.
  3. Add Chicken stock, Worcester sauce.
  4. Lower heat to medium and add carrots, celery. Cook covered , stirring occasionally, cook until vegetables are somewhat soft, approx 15 minutes.
  5. Add zucchini and cover, stirring occasionally, cook for 3 minutes.
  6. Add cabbage and cook Uncovered for another 3 minutes.
  7. Stir in tomatoes and bring to a boil.
  8. Lower heat and add whole peas, dried beans and other bean, cook for 5 minutes
  9. Stir in pasta and continue to simmer until pasta is tender, approx 10 minutes.
  10. Add seasonings and stir.
  11. Heat for 5 minutes then serve with crusty garlic bread.
And Now The Garlic Bread:
  1. One Loaf of French Bread cut Length wise in half
  2. 1/4 Cup Olive Oil
  3. Garlic Powder
  4. Parsley (for garnish)
  5. Place on cookie sheet and drizzle olive oil on both halves of bread, sprinkle with garlic powder and parsley
  6. Bake @ 350 degrees for 15 - 20 minutes ( until edges are lightly browned)



Due to the amount of ingredients in the soup and the need to time it - we will leave this at a three. This though is a total meal in and of itself!

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