Recipe(tried): Minestrone

Hi Christine:-) I have a friend who was diagnosed with cancer last summer. We were able to feed her family dinner for 2 months, twice a week with out people having to cook more than once. We all made extra so there would be enough for maybe 2 meals, either 2 dinners or a dinner and a lunch. We thought this was a good idea so that her family still had some privacy, without people tromping in and out of their home every single day. Since it was summer and my day was July 3rd, my DH made barbequed chicken and I made 3 or 4 salads, brownies and Debbie D's iced tea (a terrific recipe from our very own Debbie D. at this site) for them. That gave them enough for the 4th and, they said that the salads fed them lunches for several days after. Since it's winter, maybe you could make fried chicken and lots of salads?? Later, in the early fall I made minestrone using all fresh vegetables, except for the canned tomatoes and cannellini or Great Noerthern beans. I guess that I just thought that something with a lot of vegetables in it might taste good to them. Minestrone seems to freeze quite well. I'm not sure how much little ones would like it but it hit the spot with this family that has 2 grown daughters and a hubby, all of whom don't cook:-( Anyway, here is the recipe that I used. I combined several that I had read and came up with this one. There are many other recipes for Minestrone at this site if this one doesn't appeal to you.

Minestrone

3 Tbl. olive oil
1 medium-size yellow onion, chopped
2 cloves garlic, minced
2 medium-size carrots, peeled, halved lenghtwise, and sliced thin
1 medium-size all-purpose potato, peeled and cut into 1/2 inch cubes (I used a baking potato)
1 medium-size yellow or zucchini squash (about 1/2 lb.), cut into 1/2 inch cubes (I think I used some of both for color)
1 Tbl. dried basil. crumbled
1 tsp. dried oregano. crumbled
2 large bay leaves
1 large can (28 oz.) tomatoes crushed through your fingers, with their juice
6 cups chicken or vegetable stock (I used vegetable stock)
1/2 lb. green beans, trimmed and cut into 1-inch pieces
3 c. shredded savoy cabbage
4 oz. tiny (baby) shells or tubettini
1, 15 oz. can cannellini or Great Noethern beans, drained and rinsed
Crust or outside edge of a 1 or 2 lb. piece of Parmesan cheese
1/3 to 1/2 c. grated Parmesan cheese
3 Tbl. minced fresh parsley

In a large heavy kettle, heat olive oil over low heat for 1 minute; add onions and cook, uncovered, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Raise the heat to moderate amd add the carrots, potato, squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally.

Add the tomatoes, stock and crust from the Parmesan cheese and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered for 20 minuteslonger. Add the green beans, cover, and cook until the beans are tender but still crisp - about 10 minutes. Remove the bay leaves.

Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans (cannellini or Great Northern). Cook 3 to 5 minutes longer, until heated through. Remove cheese crust and swirl in the grated Parnesan and parsley.

Yield: 8 - 10 servings