On 2018-04-28, Wayne Boatwright > wrote:

> nb, would you mind reposting your soup rccipe? I thought I had it,
> but I can't find it now. Thanks!

Gladly!

*********************

notbob's Monster Minestrone

5-6 med carrots
2 med yel onion (or 1 lrg wht)
5-6 clv garlic
2 ozs olive oil
1 can diced tomato (in "juice", not "sauce")
5-6 C beef stock
2/3 C red wine
6-8 ozs proscuitto
1 can cannelloni or white beans (w/ juice)
3 zuchs (qrtr lngthwz, then chop bitesize)
1 handfull of cut fresh green beans
2 bay leaves
2 t thyme
fresh basil (opt)
1 handfull small elbo macaroni
S&P (opt)

Peel and chop carrots to no larger than spoon size. Diagonal cut
looks nice. Course chop onions. Dice garlic. In OO, saute carrots,
onions, strung bean, garlic till onions translucent.

Add stock, can of tomatoes, wine, proscuitto, thyme and bayleaf. Mash
half the can of beans (opt). Do not drain liquid. That's perfectly good
bean juice!

Let simmer 15 mins or until carrots are about half done. Add zuchs.
When zuchs almost done (15-30 mins), add macaroni or other pasta you
may prefer. When pasta is tender, it should be done.

NOTES: Naturally, you can use any beef stock combo you prefer, but it
must be beef. Chicken stock sucks. Veggie if you prefer, but then
it's not notbob's minestrone, is it!? I use one can of stock plus 4 C
water and T of Better'n Bullion. Note, it must be carrot heavy. More
carrots can't hurt. Only one taboo. NO celery!! Also, I discovered
years ago that it should have some proscuitto. Even cheapo US brand.
Learned that little trick at an very old Italian deli. I've since
discovered hard Italian salami will sub for the proscuitto. Makes all
the
difference. Fresh basil is always better, but I can't always get it
in Winter. Not using it will not hurt this zuppa. No parsley, sage,
rosemary, Ital seasoning, etc. This is not a Simon and Garfunkle
song! A good red wine like chianti or zin, preferably, but any good
red will do. If whole thyme, rub between hands into pot. Doneness is
always determined by the tenderness of the carrots and zukes. Skim
while sim.

Makes about 3 to 3-1/2 qts.

Top with parmesan cheese and serve with red wine and buttered SF
sourdough bread. Donate all remaining cans of Progresso Minestrone to
those less fortunate! Enjoy. =D

********************

Wayne, this is an old copy of my recipe. Add whatever you want. Jes
remember the "no celery" rule and some red wine. I make mine heavy on
the carrots simply cuz I once tasted a minestrone at a resto that was
primarily carrots and little else, but was still excellent.

BTW, the doc was so ready to get me over to the hospital and have an
EMG done, I hadda re-phone his nurse to ask if I actually had T2
diabetes. She acted surprised and said, "Your blood sugar readings
look fine."

That's it!? Five vials of blood and "Your blood sugar readings look fine"??
Of course they look fine! I quit drinking and have been on a strict T2
diet fer 5 wks! BTW, that's how I lost 20 lbs. Anywho, the doc's
nurse also sed I should take 1mg of folate and 1000mg of vitamin B12,
daily, then tell them how I feel in 6 wks.

I don't know what he's up to, but I think I'm his lab rat. I don't
trust 'supplements'. They smack of "nutritionism", a bogus concept if
ever there was one!

nb