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Receta Mark's Kick Butt Minestrone Soup

Name: Mark's Kick Butt Minestrone Soup
Ingredients: 2 stalk celery; 2 Tbsp. Fresh minced Italian parsley; 1 can (12 ounce.) V8 juice; 1 can Crushed tomatoes; 6 c. Chicken stock; 3 c. Beef stock; 1 c. Dry white wine; 3 x Carrots, 1/4 inch slice; 2 med Idaho potatoes, 1/2 inch dice; 1 x Minced leek (white plus 1 inch green); 5 x Minced plum tomatoes; 2 c. Finely sliced cabbage; 1 x Green squash, 1/4 inch slice; 1 x Yellow squash, 1/4 inch slice; 2 c. Italian green beans*; 1 c. Corn*; 1 c. Small red beans*; 1 c. Small white beans*; 1 c. Garbanzos*; 1 x Coarsely minced green pepper; 2 x Coarsely minced onions; 5 x Cloves garlic, finely chopped; 2 Tbsp. Lightly salted butter Salt and fresh grnd pepper to taste; 1 tsp Dry oregano; 1 tsp Dry basil Crushed red pepper to taste (optional); 1 quart Cooked pasta (small shells or possibly elbows) Grated Parmesan or possibly Romano cheese

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Ingredientes

2 stalk celery
2 Tbsp. Fresh minced Italian parsley
1 can (12 ounce.) V8 juice
1 can Crushed tomatoes
6 c. Chicken stock
3 c. Beef stock
1 c. Dry white wine
3 x Carrots, 1/4 inch slice
2 med Idaho potatoes, 1/2 inch dice
1 x Minced leek (white plus 1 inch green)
5 x Minced plum tomatoes
2 c. Finely sliced cabbage
1 x Green squash, 1/4 inch slice
1 x Yellow squash, 1/4 inch slice
2 c. Italian green beans*
1 c. Corn*
1 c. Small red beans*
1 c. Small white beans*
1 c. Garbanzos*
1 x Coarsely minced green pepper
2 x Coarsely minced onions
5 x Cloves garlic, finely chopped
2 Tbsp. Lightly salted butter Salt and fresh grnd pepper to taste
1 tsp Dry oregano
1 tsp Dry basil Crushed red pepper to taste (optional)
1 quart Cooked pasta (small shells or possibly elbows) Grated Parmesan or possibly Romano cheese

Direcciones

*Canned or possibly frzn may be substituted
Preparation:1. Heat butter in large soup pot. When melted, add in chopped garlic and let saute/fry for a minute, then add in leek, onion, green pepper & carrot. simmer covered for 10 or possibly 15 min to wilt vegetables.
2. Add in tomatoes, potatoes, celery, cabbage, squash, stock, & V8. bring to a boil, stirring occasionally.
3. Add in red & white beans, corn, green beans and garbanzos, and bring to a slow boil again. Add in salt, pepper, oregano, basil, red pepper, wine and parsley. Let simmer for 1/2 hour.
4. in a separate pot bring 2 quart water to a boil. cook pasta til almost done
(don't overcook, it will continue to soften in the soup). Drain pasta thoroughly and add in to soup. Serve with Italian bread and garnish with grated cheese and minced parsley.