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Southern Minestrone Soup

 1      Tbl    Olive Oil
2                 Onions, chopped
1                 Carrot, chopped
1                 Stalk celery, chopped
2                 Cloves garlic, chopped
6      Cps   Water (more if needed)
¼              Medium head green cabbage, chopped
1      Can   Crushed tomatoes (14.5 ounces)
¼     LB    Green beans, trimmed and cut into ½ inch pieces
¼     LB    Fresh okra, stems trimmed, halved lengthwise
1                 Yellow squash, chopped
1                  Zucchini, chopped
2      Tbl     Chopped fresh flatleaf parsley
2      Tbl     Chopped fresh basil
½   Tsp     Red pepper flakes
½   Cup     Elbow macaroni               
Coarse salt and freshly ground pepper as needed              
Olive oil for drizzling               
Parmesan Cheese for garnish


In heavy bottomed pan, heat the oil and then add onions, carrots, celery and cook until the onions are golden.   Add garlic and cook about one more minute.  Add 4 cups of the water and the cabbages.  Season with salt and pepper.  Bring to a boil and then simmer until the mixture is flavorful and well combined—a bout 30 minutes.  Add tomatoes, bens, okra, squash, zucchini, parsley, basil and pepper flakes.  Add more water to cover by about 1 inch.  Simmer until vegetables are just tender, about 20 minutes.  Add pasta and more water if needed.  Simmer until pasta is tender, about another 10 minutes.  Adjust  seasonings.  When serving, drizzle with olive oil and sprinkle with grated cheese.