Grandma’s Minestrone

I was asked for this recipe as a  good option for Lent. It’s perfect for a Lent or any meal.

Ingredients:

• 6 cloveminestrones of garlic chopped
• 2 medium size onions chopped
• 4 carrots chopped thick
• 2 medium size red potatoes cut into small cubes
• 1 bunch escarole washed and chopped
• 2 quarts of vegetable stock
• 2 quarts of boiling water
• 2 bay leaves
• 2 teaspoons dry oregano
• 1 28oz can Italian plum tomatoes crushed by hand
• Salt n pepper to taste
• 1/4 cup grated Romano cheese
• 2 tablespoons extra virgin olive oil
• 1/2 lb dry pasta (ditalini)

Directions:

1. In a large soup pot add the olive oil and once hot add the potatoes, carrots, onions, garlic, salt n pepper and sauté for 5 minutes.
2. Now add the stock, boiling water, oregano, tomatoes with all the juice. Bring this to a slow boil, cover and let slow boil for 30 minutes.
3. Now turn up the heat add the pasta. Leave uncovered and stir a couple times while the pasta is cooking.
4. Once the pasta is done taste for salt and pepper.
5. Lower heat to low add the escarole and stir into soup and cover.
6. After 2 minutes add the Romano cheese and stir into the soup. If you prefer having the escarole cooked well done then add it when you add the pasta.

Enjoy…Daniel Mancini

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