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U.S. Janet B.

On Mon, 02 Nov 2020 08:24:26 -0400, Lucretia Borgia
> wrote:

>On Sun, 01 Nov 2020 17:34:12 -0700, U.S. Janet B. >
>wrote:
>
>>On Sun, 01 Nov 2020 19:07:23 -0400, Lucretia Borgia
> wrote:
>>
>>>On Sun, 01 Nov 2020 13:53:07 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Sun, 01 Nov 2020 15:58:10 -0400, Lucretia Borgia
> wrote:
>>>>
>>>>snip
>>>>>
>>>>
>>>> Do you have notbobs recipe for Minestrone? Great adaptable
>>>>>recipe.
>>>>
>>>>No, I don't. I always meant to copy it. I'd appreciate a copy
>>>>please.
>>>>Janet US
>>>
>>>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
>>>
>>>From notbob/
>>>
>>>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
>>
>>Thank you. That's inspirational for this season some time.
>>Janet US
>
>Like nbob I didn't find proscuitto great, so tried salami but settled
>for some chunks of ham. It's what I would call an amenable soup, you
>take the basic recipe and play with it, swapping some ingredients for
>something similar which you prefer. Freezes well, I make large
>quantities then freeze in single servings.

It looks good and will keep me in line from adding too much stuff.
Thanks
Janet US

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