Originally from my friend David Feldman in NYC, it was a vegetarian spin on minestrone until I got a hold of it and started adding sausage.
Ingredients
3 Tablespoons olive oil
3 cups chopped onion
12 cups water
8 cups diced zucchini
4 cup diced carrot
4 cup drained canned cannellini beans
3 cup diced celery
Fresh spinach
1 tablespoon plus 1/2 teaspoon dried basil
1/2 teaspoon salt
1 tablespoon dried oregano
1/2 teaspoon coarsely ground pepper
4-14 ounce can diced tomatoes, undrained. Fire roasted adds flavor
4 garlic cloves, minced
1 cup uncooked macaroni – dad likes twice this much, but then you need to add more water or broth.
sausage, sliced
grated parmesian cheese
Directions
Heat oil in a large saucepan over medium-high heat. Add onions; sauté until lightly browned. Add water and next 11 ingredients. Cover, reduce heat and cook 25 minutes.
Add pasta; cover and cook an additional 10 minutes. Ladle into bowls, and sprinkle with cheese. I like to add fresh basil too, sliced into thin ribbons.
Freezes great.
Ingredients
3 Tablespoons olive oil
3 cups chopped onion
12 cups water
8 cups diced zucchini
4 cup diced carrot
4 cup drained canned cannellini beans
3 cup diced celery
Fresh spinach
1 tablespoon plus 1/2 teaspoon dried basil
1/2 teaspoon salt
1 tablespoon dried oregano
1/2 teaspoon coarsely ground pepper
4-14 ounce can diced tomatoes, undrained. Fire roasted adds flavor
4 garlic cloves, minced
1 cup uncooked macaroni – dad likes twice this much, but then you need to add more water or broth.
sausage, sliced
grated parmesian cheese
Directions
Heat oil in a large saucepan over medium-high heat. Add onions; sauté until lightly browned. Add water and next 11 ingredients. Cover, reduce heat and cook 25 minutes.
Add pasta; cover and cook an additional 10 minutes. Ladle into bowls, and sprinkle with cheese. I like to add fresh basil too, sliced into thin ribbons.
Freezes great.