A minestra is an Italian soup. This one is a variation of a minestra which is served at our house and enjoyed very much. It is easy tomake and very, very tasty.
Bean soups are very hearty and nutritious, they are wonderful in cool weather!
3 cups white beans or cannellini beans already cooked
1 cup sweet yellow squash or Butternut squash, peeled and cubed
5 potatoes, peeled and cubed
1 1/2 cups raw cabbage, coarsely chopped
3 carrots, peeled and sliced thick
2 celery stalks, washed and sliced
1/2 cup tomato sauce
1 large onion, peeled and cut in half
1 tsp. turmeric
Salt to taste
3 cloves garlic, peeled
1 tsp. Italian Seasoning
1/4 tsp. sweet basil
1/4 tsp. ground coriander
2 Tbsp. olive oil
1 cup pasta of your choice (penne, mostaccioli, etc.)
In a pot, put all the ingredients except the pasta and the cabbage. Cover ingredients with water and
cook till the vegetables begin to be soft. Add the pasta. When the pasta begins to be al dente, add the cabbage and cook about
ten more minutes, making sure there is plenty of liquid left for it to absorb the flavors of the minestra. After the cabbage is soft, the minestra is done!
Serve with a crusty Peasant bread or with brown rice and a good salad of your choice.
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