This is a favorite of mine. Nothing like this soup, fresh bread, and extra grated Romano or Parmesan cheese to sprinkle on at will!
Italian Minestrone Soup
3 tablespoons olive oil
4 garlic cloves, crushed
½ cup diced onions
1 ½ cup sliced carrots
1 cup chopped celery
2 cups finely shredded cabbage
1 cup diced zucchini
16 cups water . . . or so, whatever works!
1 28 oz. can crushed tomatoes
1 cup canned white beans
1/4 cup dried peas
3 tablespoons pearl barley
1 ½ teaspoon salt or to taste
1 teaspoon black pepper
½ teaspoon tabasco or chili sauce
1 teaspoon garlic powder
2 bay leaves
2 teaspoons oregano
2 teaspoons basil
1 teaspoon fennel seed
1 teaspoon celery seed
1/4 cup minced parsley
½ teaspoon dry chili flakes
1/4 cup red wine
Dash of lemon juice
Lightly grease stock pot bottom to prevent beans from sticking. Saute the vegetables in olive oil until vegetables are very slightly softened.
Add water, crushed tomatoes, dried beans, peas, barley, salt, pepper, garlic powder, bay leaves, oregano, basil, celery seed, fennel seed, parsley, chili pepper, wine and lemon juice. Simmer 2-3 ours until beans are soft. Adjust seasoning.
Serve with fresh Parmesan cheese, cooked bite-sized pasta and homemade garlic croutons or Italian bread/garlic bread. I added a cup of elbow noodles to the soup about ten minutes before serving.
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