On Sat, 28 Apr 2018 16:28:20 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sat 28 Apr 2018 08:39:43a, told us...
>
>> On Sat, 28 Apr 2018 13:16:55 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Sat 28 Apr 2018 04:52:53a, told us...
>>>
>>>> On 28 Apr 2018 11:27:36 GMT, "notbob" > wrote:
>>>>
>>>>>Gary wrote:
>>>>>
>>>>>> wrote:
>>>>>> >
>>>>>> > Just finished a delicious plate of not bobs soup, haven't
>>>>>> > seen any posts from him in quite awhile, hope he's okay.
>>>>>>
>>>>>> He was probably just mad at you for eating his soup.
>>>>
>>>> Well that's good news, can't believe you're putting anything in
>>>> the soup that could be harmful. I visit a old lady of 97 and
>>>> usually take her soup so she has her lunch for the next day.
>>>> Yours is top of the list in her likes over chicken and beef
>>>> soups.
>>>>
>>>
>>>nb, would you mind reposting your soup rccipe? I thought I had
>>>it, but I can't find it now. Thanks!
>>
>> Here it is - as notbob gave it to me
>>
>> Not Bob Minestrone
>>
>> On 2015-07-14, > wrote:
>>
>>> Now there's an idea - post your minestrone recipe and I will make
>>> a batch of that, nice for summer. Please/thanks
>>
>> Can do!
>>
>> Note that minestrone means "spring vegetables" or some such
>> nonsense. So, this means you can sub in any veggie you like. I
>> sometimes add cabbage, but always gotta have carrots n' onions.
>> Seems I left something outta the recipe, but can't recall what it
>> is, now.
>>
>> *************
>>
>> 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
>> 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)
>> 2 bay leaves
>> 1 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, garlic till onions translucent.
>>
>> Add stock, can of tomatoes, wine, proscuitto, thyme and bayleaf.
>> Mash half the can of beans. 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 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. Add water as needed.
>>
>> Makes about 3-1/2 to 4-1/2 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
>> nb
>>
>
>Lucretia, a big thanks to both you and nb for his recipe. It looks
>delicious and filled with all good things!

It's very flexible, I add and subtract, use bacon instead of
proscuitto etc. Excellent recipe.