Minestrone (Round Two)

I have a sick friend, and so I wanted to make her some food to eat. Nothing in the world is worse than trying to feed yourself when you're ill (to me, anyway). This makes A LOT, so be prepared. It freezes fine though, so even if you feel like it's too much, you'll have meals for rainy or sick days. I think I already have a minestrone recipe up here, but this also was redesigned, as with the holishkes). Hope you enjoy!


1/2 pound white beans, soaked and cooked (include some of the cooking liquid)
1 parmesan rind
1 large onion, diced
2 tablespoons olive oil
salt as desired
1/2 gallon vegetable stock
5 cloves garlic, roughly minced
1 large bunch of kale, stems removed and roughly chopped
1 cup frozen spinach
1 zucchini, cut into large dice
3 carrots, thickly sliced
4 stalks celery, thickly sliced
1 head broccoli, cut up
1 14-ounce can diced tomatoes (with juices)
1 tablespoon each: dried basil, dried marjoram
1/4 cup lemon juice
1 cup ditalini or shells

Heat oil in a very large pot (I used an 8-quart pressure cooker pot). Add onions plus some salt and cook until almost translucent at medium heat. Add garlic and cook for 5 more minutes. Add kale and
lemon, then put the lid on and let cook for 5 minutes. Add everything else and turn the heat to high. Bring to a boil, let boil 20 minutes, then reduce heat and simmer at least one hour. Add pasta 15 minutes before you want to serve. Serves many.

Comments

Popular posts from this blog

Bergamot Curd

Gems, Lovely Gems

Lentil, Chick Pea and Eggplant Boil