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
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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
