Minestrone soup is packed with vegetables, beans and noodles that make for a delicious hearty meal.
Today’s recipe is from my great aunt Dorothy who was a wonderful cook. I have fond memories of her and Uncle Bud who I affectionately called Uncle Bug. At one time, she and Uncle Bud owned a little hamburger stand in California and many of the recipes in our family cookbook belonged to Aunt Dorothy.
With our fall weather here in the NW I have found myself craving soup. I decided to make my Aunt Dorothy’s Minestrone soup for dinner last week.
As I started cooking and tasting the soup, I realized that the soup just didn’t have the flavor I am use to in my food. I wish I could have discussed this recipe face to face with my Aunt Dorothy.
I love those kind of kitchen conversations. The kind that take place between friends and family members when you are preparing a meal. Sharing tastes, questions on how to prepare something and the opportunity to share, work and talk together.
Lucky for me, my husband was home to help me out with the Minestrone Soup.
We had a fun time tasting and talking and I got to share a few of my memories of Great Aunt Dorothy with him. Even though Aunt Dorothy wasn’t there in person, she was there in spirit!
With a few tweeks and additions I think we came up with a bowl of Minestrone Soup that was delicious. I think my Aunt Dorothy would have loved it too.
- 1/4 cup olive oil
- 1 cup onion chopped
- 1 cup celery chopped
- 1 Tbsp dried parsley
- 3 tsp garlic minced
- 1 6 oz. can tomato paste
- 1 14.5 oz. can diced tomatoes
- 4 cups beef brtoh
- 4 cups water
- 1 cup cabbage shredded
- 2 carrotts diced
- 1 cup macaroni
- 1 tsp salt.
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1 15 oz can kidney beans
- 1 zucchini sliced
- Saute onion, celery, parsley and garlic in olive oil.
- Add in all ingredients except for kidney beans and zucchini.
- Bring to a boil and simmer for about 45 minutes.
- Add in kidney beans and zucchini,
- Simmer for another 10 minutes.