Minestrone Soup
From Amish-country cookbook (1986).
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A historical recipe
Amish-country cookbook (1986).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1c.
- dry beans 2 T.
- parsley 5 c.
- water 1 clove garlic 3 T.
- oleo or oil 2 t.
- salt 1c.
- chopped onions Y% t.
- oregano 1c.
- celery Ys t.
- black pepper 1c.
- diced potatoes Yt.
- red pepper 1c.
- sliced carrots Y% t.
- thyme 1 |b.
- canned whole tomatoes, 4 beef bouillon cubes undrained Combine beans and water.
- Cover and simmer until tender.
- Add remaining ingredients.
- Bring to a boil and simmer until vegetables are tender, about 30 min.
- One cup uncooked maccaroni may be added along with vegetables.
- Betty Graber (Waitress)
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board