Search recipe:
- Classic Minestrone Soup
-
- 1 cup olive oil
- 1 cup onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup great northern beans
- 1 bay leaf
- 1 sprig thyme
- 4 cups beef stock (2/3 cup more if needed)
- parmesan cheese rind
- 2 cup italian canned tomatoes and juice
- 2 cups potatoes, diced
- 2 cups zucchini, diced
- 2 cups savory cabbage, shredded
- 1 cup small pasta shells, cooked
- to taste salt and pepper
- Directions
- Heat olive oil in a casserole. Add onions and cook until golden, about 5 to 7 minutes. Add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Add parmesan rind (if using), plum tomatoes and their juice, salt, and pepper to taste. (Caution: be careful with the amount of salt because the parmesan rind will add a salty flavor) Bring to a boil, reduce heat, and simmer for 1 hour. Add the potatoes, zucchini, and savory cabbage and cook for 20 minutes more or until the vegetables are tender. Add the cooked pasta and cook covered for 10 minutes. Season to taste with salt and pepper, ladle into bowls serve and enjoy.
- Provided by:
- Tim and Mary LaBrucherie, LaBrucherie Ranch
Where You Can Buy Ingredients:
| Farmers |
|---|
|
A & M Farmers' Market
Adam Hatley and Mark Freeman Scottsdale, Arizona, 85250View details |
|
Agua Linda Farm
Laurel Loew Amado, AZ, 85645View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Big Happy's Farm
Kathy Porter Mesa, AZ, 85210View details |
|
Crooked Carrot Farm
Clark Furlong Queen Creek, AZ, 85242View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Duncan's Trading Company
Patrick Duncan Litchfield Park, AZ, 85340View details |
|
Elfrida Community Garden
Julie Karra Elfrida, AZ, 85610View details |
|
Granite Creek Vineyards / Prairie Sun Farm
Chino Valley, AZ, 86323 View details |
|
La Bueno Viva Farm
Jerry Racicot Portal, Arizona, 85632View details |
|
Lucky Nickel Ranch
Michael and Pani McKenzie Eloy, AZ, 85131View details |
|
Mortimer Family Farms
Gary and Sharla Mortimer Dewey, Arizona, 86327View details |
|
One Windmill Farm
John Scott Queen Creek, Arizona,View details |
|
Pinnacle Farms
Janna Anderson View details |
|
Pinto Creek LLC
David Layton Eloy, AZ, 85141View details |
|
RichCrest Farms
Thom Richardson, Etta Sechrest, Jim Dumas Cochise, AZ, 85606View details |
|
Robbs Farm
Alan Robbs Willcox, AZ, 85643View details |
|
Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
Whipstone Farm
Shanti Rade Paulden, Arizona, 86334View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Sharla’s Arizona Beef & Veggies Stir Fry
Using a sharp knife, slice the yummy Arizona steaks thinly into strips.
Sauté steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often. Add cored and diced peppers, sliced celery and squash, along with a small amount of hot pepper. Add more olive oil if needed.
Add garlic after meat has browned. Add a few tablespoons of wine to deglaze the bottom of the pan. Sprinkle flour over meat and stir. As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency. Stir in soy sauce.
Cover and simmer over low heat until meat is tender (about 20-30 minutes); stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).
Serve over steamed rice, buttered noodles or chow mien noodles.
