My Mom, Josie’s, put me on to this soup when I was just a young wife. She explained to me how thrift wise it was on a young family’s budget. Being that it was high on the nutrition scale and good on one’s weekly food budget.
It’s also a great time saver too. Reason being, it does take a lot of time to put it together but when your family tastes it they’ll want you to make it regularly. This pot of soup will go a long way too; you not only will have it for that evening’s dinner but you will have it for lunch to put in your husband’s thermos too, as well. He’ll love you for it and all his co-workers will want the recipe.
If you follow the steps you will be able to execute this recipe without any problems. Warm crusty semolina bread goes well with this dish.
I want to add, too, that I have become a huge fan of the SanMarzano whole tomatoes (in a can). They are the richest and most flavorful I have used to this point in my life and I know I will no longer use any other canned tomato. So try it for yourself do a taste test. Get a can of San Marzano and a can of regular whole plum tomatoes and you’ll see the difference for yourself.
Rustico Minestrone Zuppa
Ingredients
- 1 bag cleaned fresh spinach
- 1 can rinsed white beans
- 1 can rinsed dark kidney beans
- 1 can whole marzano tomatoes (hand crushed)
- 3 chopped carrots
- 3 chopped celery
- 1 large chopped onions
- 5 fresh cloves of chopped garlic
- 1 or 2 chopped shallots
- 1 chopped potato
- 1 box frozen Italian flat cut string beans
- 1 32 oz. box vegetable or chicken broth
- 2 cups filtered water Judge as you add the water you may not need all 32 oz.
- ½ cup parmesan cheese
- olive oil; coat the bottom of stockpot
- salt and freshly grounded pepper
Instructions
- Wash and clean your vegetables; chop all (except spinach)
- Coat the bottom of your stockpot with olive oil
- Sautee all vegetables until transparent (except potato, spinach, crushed tomato, and flat string beans)
- Add your hand crushed tomato, spinach, chopped potato, flat string beans, and beans, salt and grounded pepper, parmesan cheese, and a carton of broth. After everything is in the pot and you stirred it down you are going to add your water a little at a time. Now you are going to put it on medium-high on the burner. You want it to come to a rolling boil and then your going to stir it down again; turn it down and put it on medium-low heat and partially leave the lid on.
- You are going to let it simmer and cook slowly with consistent heat for an hour to an hour and 10 minutes. Leave the lid partially on.
- After its done; your going to turn the burner off and let it sit for about 10 minutes. Dish it out and it should be cooled off enough to eat!
- Mangiare in Buon Salute!!
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