Saturday, April 16, 2011

Glenda's Minestrone Soup

 We have friends that owned a restaurant in Pasadena, California. My brother, and a few of my high school friends worked there. It was a great little Italian restaurant called, Michael's. Mr. Pellicciotti was the owner. If it wasn't for Aldo, we wouldn't of known about some of the restaurants in Pasadena. Thanks Aldo! Here's my version of Minestrone Soup:
Glenda’s Minestrone Soup
1 onion, chopped
3 celery stalks, chopped
3 slices of bacon
Cook these ingredients together until bacon is crispy.

Add 1 1/2 quart water and add 4 cubes of beef bouillon, could use a vegetable broth you made instead.

Add to the above and put the next ingredients in order; cook until tender:
6 carrots, diced small
2 large cans tomatoes (24-26 ounce size), could use 1 quart of home canned tomatoes
1 medium can tomato sauce (8 ounce size)
½ teaspoon sugar (to take the acid taste from the tomatoes)
2 medium cans kidney beans, I suppose you could use any kind of beans you like: navy beans, pinto, small red, etc
1 can green beans, could use 1 pint of home canned green beans
1 medium size yellow neck squash, sliced and diced
1 medium size zucchini, sliced and diced

Cook up ½ pound macaroni noodles according to instructions on package and add to soup.

Spices I use to taste:
Lawry’s seasoned salt
Pinch of basil
Little bit of parsley

Created in August 1982

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