When Michael and I were in Rome in 1976, all of our meals were served in a restaurant. They served a Minestrone soup that I absolutely loved, and I have never found a recipe to exactly match it. This is my best approximation of that soup. Makes 6-8 servings.
Ingredients:
1 TB olive oil
2 cups mixed finely chopped vegetables: celery, sweet onions, carrots, and yellow squash (light on the carrots)
2 cloves garlic, crushed
1 14.5 oz can diced tomatoes, no salt added
1 qt carton unsalted chicken stock
1 tsp Italian seasonings, ground, or 2 tsp if not ground
1/4 tsp ground pepper
2 tsp sea salt
1 15 oz can cannellini beans, drained and rinsed
1 cup shell-shaped pasta
freshly grated Parmesan cheese
chopped fresh basil leaves
1. Heat olive oil in a large soup pot.
2. Add chopped vegetables and cook, stirring occasionally, until soft.
3. Add garlic and cook 1 minute longer.
4. Add diced tomatoes with juice, chicken stock, and seasonings, pepper, and salt.
5. Simmer for 10 minutes.*
6. Bring to a boil and add pasta. Cook for five minutes.
7. Reduce to a simmer, add drained and rinsed beans, and cook five minutes longer.
8. Check seasonings.
9. Spoon into bowls and top each with grated Parmesan and chopped basil leaves.
*To prep ahead, remove the soup from the heat at this point and cool. Store in the refrigerator or freezer. When ready to use, begin with step 6.
Individual Stuffed Meatloaves Preparation
I decided to make Mom's Individual Stuffed Meatloaves for Dad's birthday, which we are celebrating next week. Since it's been years since I made them before, I wanted to try the recipe once before doing it for a crowd. Besides, the recipe is a little inexact on the amounts of filling ingredients to use. Sean took pictures of the process, which are posted below.
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