Last Sunday, the morning of the baby shower, a group of us met at St. Anastasia’s, in Teaneck, for a mass that Nonna requested intentions for Debbi’s father who passed away recently. After church we went back to Tony and Cindy’s for a quick stop. We girls were going to the shower soon and the guys were to stay behind for a nice lunch. We all enjoyed a delicious bowl of soup before we left.
Here’s a message from Deb:
Thanks to all for coming to my Dad’s Mass last Sunday and to Tony for the great lunch afterwards. I want that soup recipe! It means so much to me to have your love and support. I know my dad so enjoyed and appreciated the times he spent with you all.
Antinori Minestrone Soup
1/3 cup olive oil
¼ cup butter
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
2 med. potatoes, diced
½ pound string beans cut into 1-inch pieces
6 cups water
½ small head cabbage, shredded
1 16-ounce can tomatoes
½ 10-ounce bag fresh spinach, coarsely shredded
2 medium zucchini, diced
6 beef-flavor bouillon cubes or 2 tablespoons beef-flavor stock base
1 teaspoon salt
1 16-to-20 ounce can white kidney [cannellini] beans, drained
1 16-to-20-ounce can red kidney beans, drained
½ cup grated Parmesan cheese
Cook on the side if you want 1 cup of DECECCO Tubetti No. 62 Pasta
In 8-qt Dutch oven or saucepot over medium heat, in hot oil and butter cook onion,
carrots, celery, potatoes and string beans until vegetables are lightly browned,
about 20minutes, stirring occasionally.
Add water, cabbage, tomatoes with their liquid, spinach, zucchini, bouillon cubes and salt. Over high heat, heat to boiling, stirring to break up tomatoes.
Reduce heat to low; cover; simmer 30 minutes or until all the vegetables are tender,
stirring occasionally; do not over cook.
Stir in beans; cook 15 minutes longer or just until the soup is slightly thickened.
To serve: Ladle soup, add noodles and sprinkle with cheese.