The first time I read an Italian-only menu, I noticed a category called minestre where various soups were listed. Later, I learned that Italian cuisine has zuppa, originating as a meager peasant’s ration of broth served with bread and the more hearty minestre. The most hearty of them all, minestrone, is a soup with broth, vegetables and pasta or rice. Besides the basic ingredients, may cooks throw in veggies they have on hand.
- 1 tbs olive oil
- 1 19 oz can bean medley drained
- 1 cup green beans trimmed and cut up
- 1 28 oz can diced tomatoes
- 1 yellow onion chopped
- 1 rib celery chopped
- 1 green pepper chopped
- 3 cups beef broth
- 3 cups water
- 1 tsp basil
- 1/2 tsp anise
- 1/4 cup parsley chopped
- 1/2 cup small shell pasta small macaroni or 1 cup small egg noodles
- salt and pepper to taste
- In a large saucepan, sauté the onion, celery and green pepper until tender (about 5 minutes).
- Stir in the bean medley, green beans and tomatoes and bring to a simmer.
- Add the beef broth, parsley, basil and anise. Allow to simmer for about 15 minutes.
- Add the water and pasta; simmer until the pasta is tender. Use the pasta’s suggested cooking time as a guide.