Tag Archives: vegetable soup

Minestrone

20 Oct

minestroneThis yummy recipe is adapted from The Italian Kosher Cookbook, published in 1965 by Ruth and Bob Grossman. It’s actually part of a larger volume called The Kosher Cookbook Trilogy, which also includes Chinese and French sections. The recipes originated with Ruth’s Grandmother Slipakoff, who collected recipes for Chinese favorites and figured out how to make them kosher. Then she did the same for classic Italian and French dishes.

The authors say Grandma’s favorite Yiddish saying was “As men lebt, d’lebt men alles” (“As I live, I see everything.”)

The recipes all have cutesy Yiddish-inflected titles. This one is called “Minestrone Della Contessa Goldfarb.” And cutesy Yiddish-inflected directions, like “Let it cook for another 20 minutes and it’s ready to serve to an army. But don’t worry, it keeps nice in the refrigerator.”

I make this with vegetable stock, but you can use beef stock if you prefer.

The hardest part of the recipe is making sure you have all the many vegetables on hand.

Ingredients:

2 Tbs. olive oil
1 onion, chopped
2 quarts meat or vegetable stock
1 cup cut-up green beans
1 small can tomato paste
a handful of fresh spinach leaves, chopped
1 Tbs. fresh chopped parsley, or 1 tsp. dried parsley
2 carrots, peeled and chopped
1 can light red kidney beans or cannellini beans
2 small zucchini, sliced (if using a larger zucchini, dice it)
2 medium potatoes, peeled and diced (no need to peel new potatoes)
¼ small cabbage, shredded (or use a cup or two of packaged shredded cabbage)
“Enough salt and pepper so it will have a taste”
1 cup elbow macaroni, soup shells or other small pasta

Directions:

In a large stock pot or Dutch oven, saute the onions until soft. Add the stock and everything else except the pasta.  Stir well to make sure the tomato paste gets blended in.

Bring to a boil, then lower the heat, cover and simmer for 45 minutes to an hour, stirring occasionally. Add a little water if the soup seems too thick.

Add the pasta and cook at least 10 minutes longer, until the pasta is tender, then serve.

Serves at least 12

 

 

 

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Moroccan Lentil Soup

21 Jan

Moroccan Lentil SoupI adapted this recipe from one given to me by my Hadassah friend Eva Lande, who got it from a friend who lives in France. The coriander and mint give it a little different flavor from standard lentil soup. It’s a good recipe for a cold winter day!

Ingredients:

1 tbs. vegetable oil
1 medium-large onion
8 cups water
1 package or cube vegetable stock
1 lb. brown lentils
1 can (15 – 16 oz.) chickpeas
1 can (14 – 15 oz.) crushed tomatoes
2 carrots, diced
1 stalk celery, sliced
1 potato (optional)
¼ cup fresh parsley, chopped, or 2 Tbs. dried
1 – 2 tsp. ground coriander
1 Tbs. fresh mint or 1 tsp. dried
Salt and pepper to taste

Directions:

In a Dutch oven heat the oil and sauté the onion until it is translucent. Add the water and vegetable stock powder and bring to the boil. Add remaining ingredients, return to the boil, cover and simmer for at least two hours.

To thicken the soup, you can mash it with a potato masher in the pot or blend a portion of it (in a blender or using an immersion blender) and return the blended portion to the pot with the unblended portion.

Serves 8 or more