Vegetable Minestrone
From A book of favorite recipes (1992).
A historical recipe
A book of favorite recipes, by North Carolina Chowan Baptist Association. Woman's Missionary Union. (1992).
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 3 ingredients
- 4 quart pot
- 1 small onion
- 1 stalk celery
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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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 small onion, diced 1 carrot, thinly sliced 1 stalk celery, thinly sliced 2 Tbsp.
- olive oil 2 (14 oz.) cans beef broth 1/4 c.
- alphabet or other tiny pasta Mrs* James Ryan Columbia Baptist Church 2 cans (14 oz.) Del Monte ItsJian stewed tomatoes 1 can (16 oz.) kidney beans, drained dash pepper 1 zucchini, sliced In heavy 4 quart pot, cook onion, carrot and celery in oil until tender-crisp.
- Stir in broth, tomatoes, beans and pepper.
- Cover (Cont.) and simmer 20 minutes.
- Bring to boil;
- stir in zucchini and pasta.
- Cook, stirring occasionally, 10 minutes or until pasta is tender.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Colander