Liturgical Year : Recipes : Italian Vegetable Soup

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Catholic Recipe: Italian Vegetable Soup

INGREDIENTS

2 pounds beef, chuck
3 stalks celery, chopped
1 large onion, chopped
3 large potatoes, pared and diced
2 carrots, diced
1 can (20 ounces) tomatoes
1 cup green beans, cut
1 cup peas
1 cup shredded cabbage
1 cup canned kidney beans
1 cup torn endive or escarole
salt, pepper to taste
1/4 teaspoon basil leaves
1/2 teaspoon thyme leaves
2 tablespoons chopped parsley
1 garlic clove, chopped
2 cups elbow macaroni
Romano or Parmesan cheese, grated

Details

Serves: 10
Prep Time: 3 1/2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin: Italy

Food Categories

Similar Recipes

Minestrone

Feasts

Joseph, husband of Mary

Also Called: Minestrone

DIRECTIONS

Place beef in 6-quart saucepot with water to cover. Bring to boil. Add celery, onion, potatoes, carrots, tomatoes. Cover; cook slowly 1 hour. Add remaining ingredients except pasta and cheese. Cover; cook slowly 1 1/2 hours. Remove meat from soup 15 minutes before serving. Add pasta; simmer 10 minutes. Serve in bowls with cheese to garnish. Yield, 10 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

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