Minestrone

Ingredients

• 3 Tbsp olive oil
• 1 cup onion, chopped
• 4 clove garlic
• 1 tsp salt
• ¼ tsp pepper
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 cup eggplant or zucchini, cubed
• 1 tsp oregano
• 1 tsp basil
• 1 cup green pepper, chopped
• 3½ cup water or stock
• 2 cup tomato puree
• 1½ cup 3/4 cup raw cooked pea or garbanzo beans
• 3 Tbsp dry red wine
• 1 cup tomatoes, chopped
• ½ cup pasta, cooked

Method

1. Saute the garlic and onions in the olive oil until soft. Add the salt, pepper, carrot, celery, eggplant, oregano and basil; cover and cook 5-8 minutes.
2. Add the green pepper, stock, tomato puree, cooked beans and wine. Cover and simmer 15 minutes.
3. Add the pasta and tomatoes; simmer 10 minutes or until the pasta is just tender. Serve topped with grated cheese.

Notes

Rosauers recipe card SP-20 ("serve topped with grated cheese"). Serves 8-10.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom