My Mom's Minestrone Soup

Ingredients:

♥ 6T butter or margarine
♥ 3 large carrots; diced, sliced or julienne
♥ 2 medium celery stalks; finely chopped
♥ 2 medium sweet or yellow onions: course chopped
♥ 1-2 gloves of garlic; finely diced
♥ 1 medium head cabbage; thinly sliced
♥ 1 16 ounce can chopped tomatoes; undrained
♥ * 8 cups of water
♥ * 2 t salt; optional
♥ * 2 t worcestershire
♥ * 1/4 t oregano
♥ * 1/4 t pepper
♥ * 4 medium new or white potatoes; chopped into large chucks
♥ * 4 bouillon cubes or envelopes
♥ * 2 large zucchini; cubed
♥ 2 15 1/4 - 20 ounce kidney bean
♥ 1 ten ounce frozen chopped spinach; thawed and squeezed dry
♥ 1/2 grated parmesan cheese;garnish.

Prep:

In a large pan over medium heat melt margarine/butter, toss in carrots, celery,onions, garlic,and cabbage. Saute until tender; approx. 20 minutes. Add tomatoes with the liquid and the next *eight ingredients, heat until boiling. Reduce to low,cover and simmer 30 minutes. Add beans and spinach; heat through. Make sure to add a little bit more water if the the soup is too thick; a little at at time until you have your consistency, Garnish each serving with a pinch or two of grated parmesan. Makes 18 cups. Approx. 285 calories per serving.

Shhh! Don't tell my mom, but I have tried a couple of these ideas for her Minestrone Soup recipe. She does kinda know that I like to tweak original recipes, so she would not be too shocked :O

Try:
♥ 1/2 - 3/4 cup of cooked pasta, such as alphabets, rotini, farfalle, small elbow, orzo or one of your faves
♥ Sauteed mild or hot Italian sausage
♥ Crisp 3 - 4 strips of bacon and toss in just before serving
♥ Fresh kale or spinach
♥ Garbanzo, black, and or pinto beans
♥ Sweet potatoes or turnips
♥ Different spices or seasonings, like cardamom, crushed red peppers, Old Bay Seasoning, fresh basil, or any of your faves

♥ My Mom ♥

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I'd be happy to check out other soup recipes and will add them here, if they tickle my taste buds :)

Minestrone originally was a very humble dish and was intended for everyday consumption, being filling and cheap, and would likely have been the main course of a meal. Minestrone is part of what is known in Italy as cucina povera (literally "poor kitchen") meaning poorer people's cuisine.

Due to its unique origins and the absence of a fixed recipe, minestrone is not particularly similar across Italy: it varies depending on traditional cooking times, ingredients, and season. Minestrone ranges from a thick and dense texture with very boiled-down vegetables, to a more brothy soup with large quantities of diced and lightly-cooked vegetables that may include meats.

Like many Italian dishes, minestrone was probably originally not a dish made for its own sake, though this point is argued. In other words, whereas one might set about killing a cow, with the intention of then eating cooked cow, one did not gather the ingredients of minestrone with the intention of making minestrone. The ingredients were pooled from ingredients of other dishes, often side dishes or "contorni" plus whatever was left over.

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