(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Little Italy Classic Minestrone Soup
A zesty broth, filled with nice chunks of eggplant and other good things. Spicy and hearty - perfect anytime but especially in cold weather. My best tip in soup making is to use spring water (why not have things pure and chemical free?) and kosher or sea salt.
1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage - casing removed, lightly sauteed and drained
1 cup partly cooked pasta - any shape
4 medium garlic cloves - crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
2 cups diced eggplant - skinned (unless skins are very thin and tender)
16 cups water
1 28-ounce can crushed tomatoes
1/3 cup mixed dried beans (romano, kidney, fava, pinto, cranberry, etc.)
1 1/2 tablespoons salt (to taste)
2 to 4 tablespoons sugar (to taste)
1 teaspoon pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chili pepper
2 tablespoons balsamic vinegar
Lightly grease stock pot bottom to prevent beans from sticking. Saute sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chili pepper, balsamic vinegar.
Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.
Serve with Italian bread, fresh grated parmasean.
10-12 servings, freezes well
© This is a Marcy Goldman/BetterBaking.com original recipe
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