
So, the other day at work I was reminded of how much I miss my father's minestrone soup. Now, being the naive child that I was I thought that all minestrone soup should taste the same, like chicken noodle or italian wedding or tomato even, so when my was served minestrone without any meat in it I was shocked. I've also grown to appreciate the texture and flavor that kidney beans can add to a dish, I used to make a big pile on the side of my bowl, that and kidney beans. We'd have it with a sprinkling of parmesan cheese on top and cold-buttered, crunchy italian bread. To die for.
So, although I'm low on funds at the moment and this recipe would cost pennies in the fall when the garden is in full swing, but I had a jones-ing that had to be satisfied. So, while at work the other day I ask him for his recipe and I'm more than happy to pass it along, it's that good. I was glad to hear that he does change the contents slightly depending on what veggies are available at the store, but I'll give ya his ultimate recipe.
Dad's Minestrone Soup
- 2lb. Ground Hamburger
- 2 Med-Lg Onions, chopped
- 2 Cloves of Garlic, chopped
- 4 Beef Bouillon Cubes
- 4 c. Water
- 1 tsp Salt
- 2 Bay Leaves
- Italian Seasoning
- 1 Lg. Can Whole tomatoes
- 2 Sm. Zucchini, sliced and quartered
- 2 Sm. Yellow Squash, sliced and quartered
- 1 Butter nut squash, cubed
- 1/2 lb. Green Beans
- 1/2 lb. Wax Beans
- 4-5 Large Carrots, diced
- 3 to 4 Large Russets, chopped
- 1 Can Red Kidney Beans
- 1 Can Tomato Paste
- 1/2 Bag Frozen Corn
- 1 c. Orzo
Yields: Enough to feed a family of 4 with leftovers that'll last the rest of the week, easy!
- Brown the hamburger, onions and garlic together over medium heat.
- Add the water, bouillon cubes, salt, Bay leaves, tomatoes and cover the top with italian seasoning. Simmer for an hour covered.
- Add remaining ingredients and simmer for another hour, or until potatoes are tender, covered.
Enjoy!