How we got started making Minestrone Soup. Many years ago Sarah and I volunteered for Habitat for Humanity. Several of our friends and family were volunteering to help build houses. She was too young to work on the houses so we volunteered to cook lunch during the week college students were working on the houses. We made crab pots full of this soup and served it with sandwiches. It worked out so well that after that we made it for youth group events, feeding the homeless, etc. through the years. And still make it today.
We started with the Betty Crocker Recipe of Minestrone for a Crowd
https://www.bettycrocker.com/recipes/minestrone-soup-for-a-crowd/f8dbb414-d5db-433f-a36d-337fcaa7332e
Ingredients
- 2cloves garlic, finely chopped
- 1medium onion, chopped (1/2 cup)
- 2small zucchini, chopped (2 cups)
- 2medium carrots, sliced (1 cup)
- 2medium celery stalks, chopped (1 cup)
- 1can (28 oz) Muir Glen™ organic diced tomatoes, undrained
- 1carton (32 oz) Progresso™ chicken broth (4 cups) or 4 cups water
- 4cups tomato juice
- 1cup dry red wine or water
- 1tablespoon dried basil leaves
- 1teaspoon salt
- 1/2teaspoon dried oregano leaves
- 1/4teaspoon pepper
- 2cups uncooked rotini, mostaccioli and shell pasta
Steps
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1Spray 8-quart nonstick Dutch oven with cooking spray; heat over medium heat. Add garlic and onion; cook about 2 minutes, stirring occasionally, until onion is tender.
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2Stir in remaining ingredients except pasta. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
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3Heat to boiling. Stir in pasta. Return to boiling. Reduce heat; simmer uncovered 10 to 15 minutes or until pasta is tender.
Redding Version
Substitute additional chicken broth for the tomato juice occasionally.
I omit pasta for those gluten intolerant.
Add a couple of yellow potatoes, and some fresh spinach leaves, and use fresh herbs when available, a can of garbanzo beans, and red beans and 1/2 cup of yellow lentils.