Do you ever just want a hearty bowl of Minestrone soup?  Last week, that is all I thought about, my moms wonderful soup.  So, I got up very early on Saturday morning and started the soup, just so the house would smell wonderful all day long.  Ok, I lied; I made the soup early in the day so I could have a day of eating it, it’s just so darn good.  I always make and extra large pot, doubling the recipe.  Every time one of us pass the kitchen we grab a spoonful.  It’s that good.

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1 large onion, chopped

4 celery stalks, chopped

4 carrots, chopped

¼ pound of green beans cut in half~ I use frozen when not in season

¾ pound of kale cut in bite size pieces

1 medium clove of garlic

¼ cup olive oil

2 tablespoons of butter

1 ½ cup beef broth

3 cups of water

1 can (28 oz) stewed tomatoes

1 teaspoon of dried basil

½ teaspoon of garlic powder

½ teaspoon salt

½ teaspoon black pepper

3 shakes of Tabasco

1 can of kidney beans

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Heat oil and butter in a pot over medium heat.  Add onions and sauté until tender about 5 to 6 minutes.  Stir in carrots and sauté for 5 minutes.  Add celery and green beans sauté for 5 minutes.  Add kale and garlic clove and sauté for 5 minutes.

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Add water, broth and stewed tomatoes and kidney beans to the pot.  Stir in salt, pepper, basil, garlic powder and Tabasco.   Cook on medium heat, stirring occasionally until the soup has thickened in consistency, about 2 hours.

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And this is how I ate it all day long…with a sprinkling of Parmesan Cheese.  Yum…

 

 

 

Until next time…..

 

 

 

 

 

 

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