Manifique minestrone
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Stalks celery, cut in 1/2\" pieces | |
| 5 | cans | Chicken Broth, (14 oz.) |
| 2 | cans | Red Kidney beans, (14 oz.) |
| 8 | ounces | Ditalini (#40) |
| 1 | can | Tomato Sauce, (8 oz.) |
| 2 | mediums | Onions, finely chopped |
| 4 | mediums | New potatoes, diced |
| 3 | Thyme, generous pinch | |
| ¼ | teaspoon | Sage, ground |
| Cple shakes oregano, dried | ||
| Cple shakes garlic powder | ||
| Cple shakes poultry seasoning | ||
| 5 | Parsley, chopped | |
| ¼ | teaspoon | Bell's Seasoning, (This is optional) |
| 1 | pounds | Beef neck bones, (with meat) OR- |
| 1 | pounds | Lamb necks -OR- |
| 1 | pounds | Stewing veal, cut in 1/2\" cubes |
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 ½" 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 Posted to EAT-L Digest 01 Mar 97 by Frank Cavalier <fcaval@...> on Mar 2, 1997.