As everyone on the East Coast is well aware, Hurricane Sandy is a-coming. Nicknamed “Frankenstorm,” due to its gigantic size, she’s got all of us here thinking up ways to use up the perishables in the fridge before the power goes out. My investigation showed onions, carrots, cabbage, some end of summer squash, and a few others. So, I thought – MINESTRONE !
The recipe I use is adapted from “The Vegetarian Feast,” now out of print, by Martha Rose Shulman. She’s got an updated version out now, so not sure if this recipe is in it or not.
1 tbl olive oil
1 large onion chopped
4 to 6 garlic cloves, minced or put through a press
1 can white navy beans
1 can garbanzo beans
2 quarts water or vegetable stock
2-3 medium carrots, rough chop
2-3 stalks celery, rough chop
1 32 oz can diced tomatoes
3 medium potatoes, peeled and diced
1 cup shredded cabbage
2 medium zucchini (I used yellow squash)
1 cup broken dry spaghetti
Salt, pepper to taste
1 Bay Leaf
1 tsp fresh thyme or 1/2 tsp dried
1 tsp dried oregano
And I threw in 1/2 jalapeno pepper (made cheddar/jalapeno corn bread to go with the soup, then just threw in the extra into the soup. Added a little zing)
Heat the olive oil in large soup pot. Add onion and cook, stirring, until onion begins to soften. Add the garlic, and cook another minute or so, until the garlic begins to color. Add the water or stock, bay leaf, and celery, carrots and cabbage. Cook until nearly tender, then add the rest of the veggies and herbs. Add salt and pepper to taste. Cook til potatoes are tender. Taste for salt, then add the spaghetti and cook til the spaghetti is al dente.
I served it with the hot cheddar/jalapeno cornbread and everyone was quite happy!