It doesn’t get more authentic than this. From Rose Cappa-Rotunno, Vice President of Institutional Advancement at Wartburg, you can tweak this recipe by adding beef and transforming it from a soup to a stew.
DIRECTIONS
Heat oil in a large pot over medium high heat. Add chopped onion. Lightly brown. Add garlic and sauté. Add carrots, celery, string beans, potatoes, escarole and peas, and cook for another 3 to 5 minutes.
Add tomatoes, oregano, salt, pepper and bouillon. Mix together and add water. Simmer slowly until vegetables are tender, about 45 minutes. (If you’re using beans, add them at the 30-minute mark.) Soup is ready to serve! (Serves 4-6.)
NOTES: If using pasta, cook the pasta according to package directions to al dente (firm). Drain most of the water when done cooking, but not all. Mix with into the soup and simmer for 10 minutes.
For stew, add browned cubed chuck beef at the beginning, with the vegetables.
INGREDIENTS
– 1/4 cup olive oil
– 1 onion, chopped
– 1 to 2 cloves garlic, chopped
– 1 cup each of: chopped carrots, chopped celery, sliced green beans, cubed potato, shredded escarole
– 1/2 cup peas
– 1 1/2 cups crushed tomatoes
– 1 tspn oregano
– salt and pepper to taste
– 1 chicken bouillon cube
– 3 cups water
– 1/2 cup cooked red kidney beans (optional)
– 1 lb. pasta (optional)
– stew beef (optional)
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14 Nov 2024
0 Commentsminestrone soup or stew
It doesn’t get more authentic than this. From Rose Cappa-Rotunno, Vice President of Institutional Advancement at Wartburg, you can tweak this recipe by adding beef and transforming it from a soup to a stew.
DIRECTIONS
Heat oil in a large pot over medium high heat. Add chopped onion. Lightly brown. Add garlic and sauté. Add carrots, celery, string beans, potatoes, escarole and peas, and cook for another 3 to 5 minutes.
Add tomatoes, oregano, salt, pepper and bouillon. Mix together and add water. Simmer slowly until vegetables are tender, about 45 minutes. (If you’re using beans, add them at the 30-minute mark.) Soup is ready to serve! (Serves 4-6.)
NOTES: If using pasta, cook the pasta according to package directions to al dente (firm). Drain most of the water when done cooking, but not all. Mix with into the soup and simmer for 10 minutes.
For stew, add browned cubed chuck beef at the beginning, with the vegetables.
INGREDIENTS
– 1/4 cup olive oil
– 1 onion, chopped
– 1 to 2 cloves garlic, chopped
– 1 cup each of: chopped carrots, chopped celery, sliced green beans, cubed potato, shredded escarole
– 1/2 cup peas
– 1 1/2 cups crushed tomatoes
– 1 tspn oregano
– salt and pepper to taste
– 1 chicken bouillon cube
– 3 cups water
– 1/2 cup cooked red kidney beans (optional)
– 1 lb. pasta (optional)
– stew beef (optional)