Minestrone

Minestrone is one of my favorite soups and is one of the easiest to make. You can put almost anything in it, such as leftover vegetables and pasta.

I got this recipe from The New Laurel's Kitchen cookbook. I first got a copy of this book when I was in high school, but most of the ingredients were not available where I lived so I don't remember trying any of the recipes. Whole foods cooking was very new at that time. I'm glad to note that this book has been updated and seems more practical than its first edition.

1 onion, finely chopped
1-2 cloves garlic
1-1/2 cups chopped celery
1-1/2 tablespoons olive oil
4 cups chopped tomatoes with juice, or 1 six-oz can tomato paste and 3 cups vegetable stock
2 bay leaves
1 teaspoon oregano
2 teaspoons basil
pinch fennel seed

2 cups or more, chopped: carrot, zucchini, potato, broccoli, green beans, green pepper, cabbage, peas, corn, sauteed mushrooms

1 cup cooked beans: lima, kidney, pinto, black, or garbanzo

handful of raw or cooked whole wheat pasta

(1/2 cup cooked grain)
salt to taste
plenty of pepper

(tender greens, cut up)
1/2 cup chopped parsley

Saute onion, garlic and celery in oil until soft. Crush garlic. Add tomatoes, or tomato paste and stock, and herbs. Simmer the soup gently while you prepare whatever vegetables, beans, or grains you wish to add.

At least 30 minutes before serving soup, add beans, noodles, and/or the grain.

Minestrone welcomes leftover steamed vegetables, but if you are cooking them fresh, we suggest steaming or simmering them before adding to the soup because vegetables cooked with tomato will lose their color. Incorporate the vegetable cooking water into the soup. Parsley and tender greens will keep their color and not be overcooked if you add them just a few minutes before serving. Don't count them as part of the 2 cups of vegetables because they cook down so much; just add them as extras.

After combining all the ingredients, bring the soup to a boil, simmer briefly, and correct the seasonings. If you like, garnish each bowl with a spoonful of Parmesan cheese.

Makes about 10 cups - all to the good because it's even better the next day. Serves 6 generously.