Slow And Easy Minestrone
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 1/3 cup finely minced celery 1/3 finely minced onion 1/2 cup chopped carrot 1/3 cup olive oil 1 cup garbanzo beans, 1 cup kidney beans, 1 cup whole dried peas, 1 cup carrots sliced 1 cup onion coarsely chopped 1 cup celery sliced 1 cup bell pepper chopped 2/3 cup rice or barley 1 1/3 cup shell macaroni 2 2/3 tablespoons minced parsley 1 1/3 teaspoon oregano 1 1/3 teaspoon basil 2 2/3 teaspoons soy sauce Parmesan cheese

Instructions

Slowly saute finely minced onion, celery and carrot in olive oil until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they take longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Pepper to taste. Serves 8.

Serving Size

Serves 8

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .