Winter Minestrone Recipe


Main Ingredient


 Olive oil3 Tablespoon
 Onion1 Large, finely chopped
 Stalk celery1 Large, finely chopped
 Garlic2 Clove (10 gm) (Minced Or Pressed)
 Basil1 Teaspoon
 Rosemary leaves1⁄2 Teaspoon
 Pearl barley2⁄3 Cup (10.67 tbs)
 Skinned potatoes2 Medium
 Root vegetable stock/Instant vegetable stock8 Cup (128 tbs)
 Turnip1 Large (Peeled)
 Red kidney beans/White kidney beans1 Can (10 oz)
 Macaroni shell/Elbow macaroni2⁄3 Cup (10.67 tbs)
 Tomato paste1⁄4 Cup (4 tbs)
 Shredded green cabbage2 Cup (32 tbs)
 Shredded jack cheese1 1⁄2 Cup (24 tbs)
 Salt To Taste
 Pepper To Taste


Heat oil in a 5 quart kettle over medium heat; add onion, celery, garlic, basil, rosemary, oregano, and thyme; cook, stirring, until onion is soft.
Add barley, potatoes, carrots, and stock and bring to a boil over high heat.
Cover, reduce heat, and simmer for 20 minutes.
Add turnip.
Cover and continue simmering for 20 more minutes.
Mix in beans and their liquid, macaroni, and tomato paste.
Bring to a boil over high heat; cover, reduce heat, and boil gently until macaroni is tender .
Then add cabbage and cook, uncovered, until cabbage is tender crisp. Season to taste with salt and pepper.
Pass cheese to sprinkle over individual servings.