Moosewood Minestrone - My Version

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Makes: 8 servings adjust
My cookbook automatically opens to this splattered page. It's always a hit and always delicious. This recipe includes my regular adjustments.

Directions

Ingredients

  • 2 tablespoons Olive Oil
  • 2 Chopped Onion
  • 5 cloves Minced Garlic
  • 1 1⁄2 teaspoons Salt, more or less, depending on your stock

Step 1

Heat oil in big soup pot. Add onion, garlic, and salt. Saute over medium heat, for about 5 minutes.

Ingredients

  • 2 stalks Celery, minced
  • 3 Carrots, minced
  • 1 teaspoon Dried Oregano
  • Black Pepper, to taste
  • 1 teaspoon Dried Basil

Step 2

Add carrots, celery, oregano, black pepper, and basil. Cover and lower the heat as much as possible. Cook for about 10 minutes, stirring occasionally.

Ingredients

  • 1 Zucchini
  • 8 cups Water
  • 14 1⁄2 ounces Tomato Puree, (i think i usually use tomato paste if i can't find puree)

Step 3

Add zucchini, tomatoes, and water. Cover and simmer about 15 minutes.

Ingredients

  • 2 cans Beans, usually one each kidney and chickpea, sometimes a third can if i want it thicker

Step 4

Add beans and simmer another 5 minutes.

Ingredients

  • 8 ounces Pasta, some small shape - spirals are good

Step 5

If your pot is too full, or if you want to reduce the starch in the soup, you can cook the pasta separately. Or just add it here. Either way, raise the soup to a gentle boil, and cook for about 10 minutes (until the pasta is complete, if it's in there).

Ingredients

  • Grated Parmesan Cheese

Step 6

Serve hot, with Parmesan cheese to sprinkle on top! (If you cooked the pasta separately, put it in each bowl first, then ladle the soup over it.)
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