Jan 202014
 

Minestrone 1.1.10from:  Cynthia Goch, author of “MaMa Mia Cucina”
GochYaCooking

PASSION
“Food prepared with great love is nourishment to the soul…”

My grandfather had a very LARGE (organic) garden. As a child, I remember him carrying large bushels overflowing with vegetables, giving them to my grandmother, and then listening to all of the work she had to do!  But, oh…, the wonderful food that she prepared mirrored smiles from each of us.  I do believe that the smiles and praises made her work worthwhile. She found contentment in her reward, and he found contentment in his.

INGREDIENTS
3 Tablespoons butter
1/3 cup olive oil
1 garlic clove, minced
3 medium carrots, peeled and chopped
3 stalks celery, chopped
1 large, sweet onion, chopped
1 large potato, peeled and chopped
2 medium zucchini, chopped
¼ pound of fresh green beans, chopped with ends snipped
1 small head of cabbage, finely chopped
28 oz. can of Italian plum tomatoes, diced
½ teaspoon dried basil, or 1 Tablespoon fresh basil
1 teaspoon salt
1 tablespoon sugar
6-1/2 cups beef broth (fresh or canned)
16 oz of cannellini beans – (canned or fresh cooked)
beef soup bone (optional)
½ pound small pasta, cooked and drained

DIRECTIONS
Wash and chop all vegetables.  In a large soup pot, heat the butter and olive oil.  Add the garlic, onion, celery, and cabbage.  Sauté until tender.  Add the soup bone and remaining vegetables, liquids, tomatoes, basil, sugar, and salt.  Heat to boiling, and then reduce to a low heat and simmer for 1-1/2 hours.  Meanwhile, cook the pasta and drain.  Set aside.  Add the beans and cook another 30 minutes.  Stir in the cooked pasta, and serve with shaved Parmesan cheese and crusty bread (if desired).

TIPS
In cooking with herbs, vegetables and stock, FRESH and ORGANIC is the first choice for greater health benefits
In cooking with bones in the meat, it adds a great contribution to ‘flavor’
For greater health benefits, substitute the pasta for a brown rice pasta
Chop all veggies ahead of time for convenience
For weekly meal prep, cool soup to room temperature, and freeze in individual- size containers for lunch or dinner

NOTES
This soup is loaded with vitamins and minerals; is low in calories; inexpensive to prepare; and a great addition to add to your freezer for meals on-the-GO!

YUMMMMM … Thanks so much Cynthia! This is a fabulous recipe and super tips & notes!
Check out Cynthia’s website:
www.GochYaCooking

Be Fit, Be Healthy, Be Happy! ~ Tanya