Homemade Minestrone Soup

This soup is a favorite. A great vegetarian soup also. It is warming and comforting, and I really don't know anyone who doesn't like Minestrone Soup!
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Ingredients:

I made this in bulk so I could feed neighbors in need right now. But my recipe will be a regular family size recipe!

Steps:

  1. Using a large stock pot, start by mincing all the first vegetables on my list add first the cut up turnip, it takes longest to cook.
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  3. Put all of these in the pot with a small amount of olive oil and strut until tender. Add the broth. Then add the chopped tomatoes and broth.
  4. Now it is time for seasoning; I always say season to your taste. The following seasonings are what I use; thyme, rosemary, basil, marjoram, oregano, Italian seasoning, black pepper, some salt after doing a test taste, and anymore of the seasonings I listed or what you like.
  5. Let this broth simmer for at least an hour. Test taste now for flavor. This is when I look for salt, spicy enough and acidity. I usually then add 2-3 Tbsp. of sugar. It is a great flavor enhancer!
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  7. In the meantime, you should be preparing your next step; cutting up more celery, quarter onions, cut up carrots, slice cabbage, chop spinach, chop basil and anything else you want to add to your soup! Put it all in a large bowl.
  8. Time to add this all to your broth. Do not add pasta yet! Pasta goes in about 15 minutes before serving. Let this cook on low- med heat for another hour. Add more broth or water if the broth is evaporating.
  9. Add 1 cup of Dittallini pasta to your soup, bring to a boil and quickly lower to a simmer! Keep the cover off. After 15 minutes, remove from the heat and cover. It's ready to eat when you are.
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  11. Delicious served with a spoonful of fresh shredded Parmesan cheese and garlic bread. Enjoy!

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March 28, 20200 found this helpful

This recipe reads like my Granma's "Leftover" soup. That's what Black folk call it. Yes. It is delicious. I didn't know it was minestrone. I continue to learn.

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Food and Recipes Recipes Soups VegetableMarch 25, 2020
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