A BIG Pot Of Minestrone

5 ears of fresh corn
1 bunch of asparagus
6-8 oz. kale - chopped
3 carrots - cut in chunks
3 stalks celery - chopped
1 green pepper - chopped
⅓-½ green cabbage - cubed
¼c extra virgin olive oil

1 can black-eyed peas
1 can Great Northern beans
12oz. red pasta sauce
1 28oz can petite diced tomatoes
1c medium pasta cooked al dente'

Cook the corn, or if you'd rather, just leave it raw.  Cut it off the cobs and combine with the rest of the ingredients in the first group.  Saute' until everything's sizzling.  Add water 2 cups at a time.  You'll probably add a total of about 8 cups by the end.  Simmer the vegetables for about a half hour.  Add the drained-rinsed beans, the pasta sauce, tomatoes and another 2-4 cups of water.  Simmer another 15 minutes.  Add 1t sugar, salt, pepper, Italian, Mediterranean or Tuscan seasonings, and a good quality beef soup base with no MSG.  Stir until dissolved.


Check flavors and add anything else you think would go well with the flavor profile you're building.  I made this for a big group of hungry movers the other day.

I think this recipe made about 10 quarts and there was still quite a bit I was able to leave with the new homeowners.

Mmmm, Soup! . . . Lin 

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