eat….drink….and be merry….it makes life better!
I have said it before, but I am saying it again. I always have a house full of kids. And for some reason they wait until they get to our house to discover that they are hungry. This is the fastest, filling, hearty meal that satisfies a crowd in no time! I have been serving this dish up for years, and have never returned a bowl to the sink that wasn’t empty.
Well, why should tonight be any different? It’s Friday night and my kids have returned home with eight (8) teenagers (what’s new…) after watching their High School football game (go Amity!); and one by one they enter the kitchen to grab a bag of chips from the pantry. Instead of filling up on junk , Mrs. P. (that’s me) is going to make sure that none of these kids go hungry. I would also like to keep my pantry somewhat in it’s semi-full state for the weekend. 😉
So, by request from a few of the frequent visitors, I give to you my Minestrone.
All you need are these:
1 Quart of Stewed Tomatoes or 1 28 oz. Can of Crushed Tomatoes
1 Can of Mixed Vegetables
1 Can of Green Beans
1 Can of Kidney Beans (or any type of pink beans)
1 8 oz. can of Tomato Sauce
Morton’s Season Salt
2 Cups of Any type of Uncooked Pasta
Cook pasta in salted water until al dente (slightly under cooked). I always keep a bag filled with several different types of pasta just for my soup recipes. If I make a recipe that calls for pasta I always reserve a small amount and throw it in my “minestrone” bag. The variety of pasta gives lots of different texture to the soup. Strain the pasta and let cool. While the pasta is cooling, combine all canned products (no need to strain water from any of the veggies) in separate large pan. Bring to a rumble boil. Add pasta and season with season salt to taste. If you need more seasoning, add a few chicken bullion cubes or a spoon of chicken base.
That’s it. Soup in 15 minutes.
Garnish with fresh parsley and fresh grated Pecorino Romano or Parmesan cheese. Yum!