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REC: Whistle Stop Minestrone


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Joined: Jul 17, 2006

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Posted to Thread #6735 at 2:14 am on May 30, 2007

I forgot where this restaurant was located, but I've tweaked it enough to call it my own now :)

Whistle Stop Minestrone

Serves 8-10 generously

1⁄4 C chopped salt pork fried or 2 tbl. bacon fat [you can also use a little vegetable oil instead]
1 large clove garlic, minced
1 large onion, chopped
8 cups water
5 tsp. Better Than Bouillon chicken base -
or other chicken stock paste
2 tsp. Better Than Bouillon beef base -
or other beef stock paste
1 1-pound can stewed tomatoes, chopped
1 15-oz can pinto beans, undrained
1 tsp dried or 1⁄4 C fresh chopped parsley
1⁄4 tsp dried oregano
1⁄2 tsp dried basil
1 cup EACH: sliced zucchini, carrots, green beans, chopped celery

3/4 cup elbow or seashell macaroni
Grated parmesan cheese, optional


In a large soup pot cook chopped salt pork until fat is rendered, or heat bacon fat or oil until melted. Add garlic and onion and sauté until tender. Add water, bouillon, parsley, celery, basil, oregano, carrots, zucchini, green beans pinto beans and tomatoes with liquid.

Bring to a boil, reduce heat and simmer 1 hour. Add macaroni and cook 30 minutes or until tender if serving at once. If making ahead, don’t cook macaroni until ready to serve. Can be frozen.

Serve with grated parmesan cheese sprinkled on top.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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