Saturday, February 26, 2011


The Bean Book by Crescent Dragonwagon was my lifeline when I first began cooking vegetarian food. The copyright is 1972, but it seems just like yesterday.

My version of Minestrone Soup comes from her recipe.

3 good Tbs olive oil
1 large onion, chopped
1-2 cloves of garlic, chopped
1 32 oz can tomatoes
1 can black beans
1 can red beans
2 carrots chopped
1/2 cup frozen peas
1/2 cup frozen bean
1/2 cup frozen spinach
1 tsp basil
1/2 tsp oregano
2in stick of rosemary
1 bay leaf
S&P to taste
Lots of homemade stock
uncooked pasta

Saute the onion and garlic in the olive oil until golden.
Add the beans and can of tomato (chop the tomato first)
Add carrot,herbs and stock.
Simmer for an hour.
Add frozen veggies simmer again.
About 20 minutes before you are planning to eat, throw in a handful of interesting pasta.
S & P

Soup should be thick and tasty.
Serve with a bowl of grated parmesan cheese

Also can add cabbage, zucchini,or other veggies. This is really a recipe which is flexible and can be made with whatever you have on hand.

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