Minestrone! I'm cross posting this in the DU Lounge.

[CTyankee]

I make it every Thanksgiving and everyone raves about it...so much that I had to increase the amount I made this year because everyone wanted seconds! It is very filling but not really fattening...it's veggie dense. Do use low sodium chicken broth; I do out of medical necessity and it's fine.

Here is the recipe:

1/4 cup olive oil
3 cloves garlic
1 med. onion thinly sliced
2 cups celery, sliced
2 cups carrots, sliced
2 cups shredded cabbage
16 oz can cannelini beans, rinsed & drained
1 28 oz can Italian plum tomatoes, crush by hand
1 10 oz. pkg. frozen chopped spinach
1/2 tsp dried basil
1TB dried parsley (I used fresh flat leaf last time)
1/4 tsp dried sage
S & P
1/4 cup Ditalini
8 cups chicken stock
1/4 cup parmigian cheese (I just crumbled it)
dash of balsamic vinegar

Serves 10, depending on the size of the soup bowls. You can add extra broth also, if you want to make it go further.

Saute onion, garlic, celery, cabbage and carrots 10 min. Add all but cheese, cover & simmer for 45 minutes.

Add parmigian and simmer 5 more minutes. You can use a heel of parmigian but I always have a chunk on hand. Just crumble it into the hot soup and stir well to let it merge in.

[elleng]

1. BEAUTIFUL!

Sent to daughters!

[CTyankee]

4. Hi Ellen! Yep, this is GOOD! It is so wonderful I had to make moreof it this year

because family members had demanded more!

Funny, I have trouble making some recipes for main dishes and also baking. But in soups I do well. Go figure...

[elleng]

7. Daughter Amy wrote she wants to cook with me!!!

[CTyankee]

8. Oh, wow! This is great, Ellen! I know it is such a joy for you...

Let me know how this all comes out. Sounds positive!

[elleng]

11. P.S., yank, going to Philly tomorrow

to meet up (briefly) with high school friend Carol Denker

http://www.autumnlove.org/author.html

and quick meet with Amy!

[CTyankee]

14. That is so nice...what a wonderful thing to be doing...high school friend and daughter

on the same trip...

HOpe you are doing well, Ellen...

[yellerpup]

2. I could eat this every day!

Thanks. :hi:

[CTyankee]

5. I know. It's pretty addictive...but all good!

[hippywife]

3. Sounds yummy.

Gonna have to give this one a shot soon.

Thanx! :hi:

[CTyankee]

6. Once you make it for folks, they won't let you stop!

That happened to me...I was making it for Thanksgiving one year and everyone just lapped it up and I was asked to make it again (that was four years ago)...so it has become a "classic."

[grasswire]

9. that's almost exactly what I do...

Start with a ham hock, a cup of dry white beans, a chopped onion and 6 cups water. Simmer until the meat is falling off the bones and beans are tender. Remove the bones and fatty rind and degrease the broth.

Here's what I add to that:

frozen spinach
sliced zucchini
can of marzano tomatoes
two large diced potatoes (they'll add body as it cooks on)
sliced carrots
half a small caabbage, chopped roughly
chopped carrot tops and celery leaves
rind from a hunk of parmesan cheese
several sprigs of rosemary
several peppercorns
handful of broken spaghetti half an hour before finish

Finish with a dollop of olive oil. We serve with crusty sourdough and lots of butter. Mmmmmm.

[CTyankee]

15. how big a can of tomatoes?

[housewolf]

19. Marzano Tomatoes?

A new one to me - can you tell me a little more about them? Are they canned? How are they different? Where are they available?

Thanks! Your recipes sounds teriffic! My mom used to make a beef-based vegetable soup - roast bones in the oven then make stock all day, then add veggies shortly before dinner. It was a favorite and I still miss it at times but it looks like you and Ellen have given me a couple of new things to try. Thank you for that.

[CTyankee]

10. Can't edit so I am posting to say that I smash the garlic....

I guess some people knew that anyway...I just take a big knife, lay it flat on the garlic clove and pound it with my fist...POW...

[elleng]

12. You, Julia and Jacques!!!

[CTyankee]

13. It's really the easiest way...altho I hate picking out the skin of the garlic...

but no big deal...

[elleng]

16. Yea, the skin is a pain; I peel it off first.

[CTyankee]

17. I try, but it's a pain...

[Lucinda]

18. Mmm...That sounds like it would be awesome.

And really perfect for these cold days were having here. Thankie for posting it. :)

[MelissaB]

20. We made this tonight it was a hit.

Thanks so much for the recipe.

:hi: