Those that know me, know that I’ve been self diagnosed with an allergy to vegetables. I just don’t enjoy most of them, unless of course they are fried, dipped in dressing or coated in some yummy buttery goodness. What can I say, I’m from Louisiana and nothing from there is “healthy”…I mean Piccadilly serves fried okra as the vegetable side for goodness sake.
So in light of my recent life motto, read more about it here, I decided to give Minestrone soup a try. I called up my MIL (mother-in-law) for her recipe, which I doctored up a bit to my liking. I fried all the vegetables and used two sticks of butter to saute…ha I’m only kidding. I added cubed steak and mushrooms for a little more bulk to the recipe.
This recipe makes a lot so be prepared to eat soup for a week or do like I did and freeze some of it for later. Enjoy!
- 1/4 cup olive oil
- 1 clove garlic, minced or 1/8 tsp. garlic powder
- 1 1/3 cup coarsely chopped onion
- 1 1/2 cup coarsely chopped celery and leaves
- 1 can (6 oz) tomato paste
- 1 Tbsp. chopped fresh parsley
- 1 cup sliced carrots
- 4 3/4 cup shredded cabbage
- 1 can (1 lb) whole tomatoes, cut up
- 1 can red kidney beans, drained and rinsed
- 1 1/2 cup frozen peas
- 1 1 /2 cup fresh green beans, chopped into bite size pieces
- Dash hot sauce
- 11 cups water
- Salt and pepper to taste
- 2 cup uncooked, broken spaghetti noodles
- 1 package of cubed steak cooked (Kielbasa sausage might work well too)
- 1 package of sliced fresh mushrooms
Heat oil in a 4-quart saucepan. Add garlic, onion and celery, saute for about 5 minutes.
Add the remaining ingredients except for the spaghetti, steak and mushrooms, stir ingredients until well mixed, bring to a boil. Reduce heat, cover and simmer for about 45 minutes or until vegetables are tender.
Add uncooked spaghetti, cooked steak and sliced mushrooms and simmer another 2-3 minutes until the noodles.
Serve with crusty bread and enjoy!