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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 garnishIn 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.
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