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Category: Italian Grandma Recipes
Prep Time: Cook Time: Total Time:
Ingredients are listed in the above Photo.
Directions: You need a very large pot to cook the potatoes & vegetables, and two medium sized pots to cook the 8 oz Dry Cannellini Beans and the 1 cup Ditalini Pasta (a very short macaroni size straight tube pasta), which you add both eventually to the big pot. (Frankly, you can just substitute 1 cup macaroni pasta in this dish.) You drain the pasta before you add it to the soup.
You start by frying the onions and garlic in the Olive Oil on a medium-high heat. You then add the 2 cups celery. Then you add the 2 cups Carrots, chopped. Then you add the other ingredients one by one, leaving the potatoes and tomatoes as the last vegetables to add to the pot. Continue stirring until the tomatoes burst and give up their water.
You then add 1 to 2 quarts of water & the 2 large heads Escarole, rough chopped, and bring the entire thing to a boil. You need to stir and push the Escarole down into the broth.
You then add the cooked soften Cannellini Beans and the half-cooked Ditalini Pasta. The Ditalini Pasta finishes its cooking in the soup. You add salt and pepper, and adjust to your taste. You also add more water if needed. This is a soup, not a stew. Remember, the soup is done when the potatoes are easily pierced with a knife or fork and the pasta is cooked al dente. Don't overcook the soup and make everything mushy.
Serve hot in bowls with a crusty bread.
It is truly a meal in itself.
Recipe Source: https://www.youtube.com/watch?v=Uyg2JarrIy8
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Italian Grandma Makes Minestrone Soup
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This makes a lot of soup for like 10 people or more. If you just want a cup of Minestrone Soup, you should just open a can or get some take-out from a restaurant. This is serious soup in a large quantity. You can probably freeze some of it in plastic containers.
Category: Italian Grandma Recipes
Prep Time: Cook Time: Total Time:
Ingredients are listed in the above Photo.
Directions: You need a very large pot to cook the potatoes & vegetables, and two medium sized pots to cook the 8 oz Dry Cannellini Beans and the 1 cup Ditalini Pasta (a very short macaroni size straight tube pasta), which you add both eventually to the big pot. (Frankly, you can just substitute 1 cup macaroni pasta in this dish.) You drain the pasta before you add it to the soup.
You start by frying the onions and garlic in the Olive Oil on a medium-high heat. You then add the 2 cups celery. Then you add the 2 cups Carrots, chopped. Then you add the other ingredients one by one, leaving the potatoes and tomatoes as the last vegetables to add to the pot. Continue stirring until the tomatoes burst and give up their water.
You then add 1 to 2 quarts of water & the 2 large heads Escarole, rough chopped, and bring the entire thing to a boil. You need to stir and push the Escarole down into the broth.
You then add the cooked soften Cannellini Beans and the half-cooked Ditalini Pasta. The Ditalini Pasta finishes its cooking in the soup. You add salt and pepper, and adjust to your taste. You also add more water if needed. This is a soup, not a stew. Remember, the soup is done when the potatoes are easily pierced with a knife or fork and the pasta is cooked al dente. Don't overcook the soup and make everything mushy.
Serve hot in bowls with a crusty bread.
It is truly a meal in itself.
Recipe Source: https://www.youtube.com/watch?v=Uyg2JarrIy8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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