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| Manifique Minestrone Recipe |
Category: Soups
Rating:
N/A
Servings: 10
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Ingredients
4 stalks celery, cut in 1/2 pieces
5 can chicken broth, (14 oz.)
2 can red kidney beans, (14 oz.)
8 oz ditalini (#40)
1 can tomato sauce, (8 oz.)
2 medium onions, finely chopped
4 medium new potatoes, diced
3 thyme, generous pinch
1/4 teaspoon sage, ground
1 cple shakes oregano, dried
1 cple shakes garlic powder
1 cple shakes poultry seasoning
5 parsley, chopped
1/4 teaspoon bell's seasoning, (this is optional; )
1 lb beef neck bones, (with meat) -or-
1 lb lamb necks -or-
1 lb stewing veal, cut in 1/2 cubes
Cooking Directions:
*Note: For heightened flavor, I like to place the meat bones on a roasting rack in the oven for about 1 hour at 400 degrees.
Ditalini #40 is small 1/2" long tube macaroni. Barley or another type of pasta may be substituted for this. Add all ingredients to the chicken stock in an 8-Qt. soup kettle. Turn heat to high and bring the mixture to a boil to reduce the liquid, then reduce to a simmer for about 1 hour. Add the Ditalini during the last 15 minutes so they're not overcooked. Serve with a loaf of crusty Italian bread.
Recipe by: F. Cavalier - January, 1996
soups,newtextim
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