Preparation time: 10 mins
Cooking time: 4 hours
Easy - for beginners
A great excuse to drag out that stock pot to warm you on these icy winter days! This mouth-watering minestrone cooks slow all afternoon filling the house with warmth & comfort. Serve soup w/ freshly baked hot buttery French or sourdough bread ~ £ ~
Finely chop 1 carrot, 1 stalk celery w/ heart, and both onions. Pour some olive oil in bottom of 12-quart stock pot. Add chopped mixture. Saute on low, stirring frequently until soft (5 mins.)
Add about 1c pure water to pot, along w/ tomato puree. (This will make your starter stock.)
Add seasonings to taste.
Boil mixture, then simmer covered on low heat. Add more water gradually to pot as needed.
Next - add beans (don’t drain) + stewed tomatoes (chopped).
Slow simmer covered for 1 hour.
Then add carrot & rest of celery stalks, cut into small chunks. Also add fresh grated cheeses at this time to taste (small amount will go a long way here.)
Simmer slowly (covered) for 3 hours on low, stirring frequently.
15 mins. before soup is done simmering, add 3 generous handfuls dry small elbow macaroni. Turn off heat, but let sit for remaining cooking time in covered stock pot.
Serve w/ hot buttered fresh French or sourdough bread.