Bob (this one) wrote:
> Em wrote:
>> "Andrew B. Chung, MD/PhD" > wrote in message
>> ...
>>
>>> "Bob (this one)" wrote:
>>>
>>>> "Things are true because you say they are. The only thing that
>>>> matters is how sure you sound when you say it."
>>>
> Pastorio

Once again, please stop the cross-posting! We don't care about what little
flame wars are going on in those other groups.

OB Food: I think I'm making a pot of minestrone today. Would need go buy
some zucchini and carrots but I have all the other ingredients on hand.

Jill

"jmcquown" > wrote:

>Once again, please stop the cross-posting! We don't care about what little
>flame wars are going on in those other groups.
>
>OB Food: I think I'm making a pot of minestrone today. Would need go buy
>some zucchini and carrots but I have all the other ingredients on hand.
>
>Jill
>
>
That sounds good, Jill. I've been off sick for 6 weeks now, and I
just resorted to a can of the stuff. Do you think they make it taste
that bad on purpose?

AlleyGator wrote:
> "jmcquown" > wrote:
>
>> OB Food: I think I'm making a pot of minestrone today. Would need
>> go buy some zucchini and carrots but I have all the other
>> ingredients on hand.
>>
>> Jill
>>
>>
> That sounds good, Jill. I've been off sick for 6 weeks now, and I
> just resorted to a can of the stuff. Do you think they make it taste
> that bad on purpose?

Beats me, I've never tried the canned stuff. In fact, I've never tried to
make it at home but how hard could it be? This is what I've sorta come up
with after Googling a lot of recipes... of course it's subject to change at
a moment's notice.

1 large zucchini, diced
2 c. washed spinach leaves
1 c. cut flat Italian green beans
1 can white beans, rinsed and drained
1 can red kidney beans, rinsed and drained
2 cans diced tomatoes
3 c. beef broth
1/2 tsp. dried basil or marjoram
hot water as needed
salt & pepper to taste
1/2 c. tiny shell pasta, cooked
Grated Parmesan for garnish

Cook onion and garlic in olive oil until soft. Add tomatoes, celery,
carrots, zucchini, spinach, beans, broth, water, salt & pepper, basil.
Cover and simmer 1/2 hour; add water if needed. Add the pasta and heat
through. Adjust seasonings to taste. Grate Parmesan over each bowl.

Jill

jmcquown wrote:
> AlleyGator wrote:
>> "jmcquown" > wrote:
>>
>>> OB Food: I think I'm making a pot of minestrone today. Would need
>>> go buy some zucchini and carrots but I have all the other
>>> ingredients on hand.
>>>
>>> Jill
>>>
>>>
>> That sounds good, Jill. I've been off sick for 6 weeks now, and I
>> just resorted to a can of the stuff. Do you think they make it taste
>> that bad on purpose?
>
> Beats me, I've never tried the canned stuff. In fact, I've never
> tried to make it at home but how hard could it be? This is what I've
> sorta come up with after Googling a lot of recipes... of course it's
> subject to change at a moment's notice.
>
> 1 large zucchini, diced
> 2 c. washed spinach leaves
> 1 c. cut flat Italian green beans
> 1 can white beans, rinsed and drained
> 1 can red kidney beans, rinsed and drained
> 2 cans diced tomatoes
> 3 c. beef broth

That should be *much* more beef broth. I don't have any homemade beef stock
in the freezer. I'm planning to make a big pot of this so I can freeze
some. Maybe 6 cups of broth. I'll have to wing it and report back.

Jill

jmcquown wrote:
> jmcquown wrote:
> > AlleyGator wrote:
> >> "jmcquown" > wrote:
> >>
> >>> OB Food: I think I'm making a pot of minestrone today. Would
need
> >>> go buy some zucchini and carrots but I have all the other
> >>> ingredients on hand.
> >>>
> >>> Jill
> >>>
> >>>
> >> That sounds good, Jill. I've been off sick for 6 weeks now, and I
> >> just resorted to a can of the stuff. Do you think they make it
taste
> >> that bad on purpose?
> >
> > Beats me, I've never tried the canned stuff. In fact, I've never
> > tried to make it at home but how hard could it be? This is what
I've
> > sorta come up with after Googling a lot of recipes... of course
it's
> > subject to change at a moment's notice.
> >
> > 1 large zucchini, diced
> > 2 c. washed spinach leaves
> > 1 c. cut flat Italian green beans
> > 1 can white beans, rinsed and drained
> > 1 can red kidney beans, rinsed and drained
> > 2 cans diced tomatoes
> > 3 c. beef broth
>
> That should be *much* more beef broth. I don't have any homemade
beef stock
> in the freezer. I'm planning to make a big pot of this so I can
freeze
> some. Maybe 6 cups of broth. I'll have to wing it and report back.
>
> Jill

http://www.soupsong.com/rbean6.html

Sheldon wrote:
> jmcquown wrote:
>> jmcquown wrote:
>>> AlleyGator wrote:
>>>> "jmcquown" > wrote:
>>>>
>>>>> OB Food: I think I'm making a pot of minestrone today. Would
>>>>> need go buy some zucchini and carrots but I have all the other
>>>>> ingredients on hand.
>>>>>
>>>>> Jill
>>>>>
>>>>>
>>>> That sounds good, Jill. I've been off sick for 6 weeks now, and I
>>>> just resorted to a can of the stuff. Do you think they make it
>>>> taste that bad on purpose?
>>>
>>> Beats me, I've never tried the canned stuff. In fact, I've never
>>> tried to make it at home but how hard could it be? This is what
>>> I've sorta come up with after Googling a lot of recipes... of
>>> course it's subject to change at a moment's notice.
>>>
>>> 1 large zucchini, diced
>>> 2 c. washed spinach leaves
>>> 1 c. cut flat Italian green beans
>>> 1 can white beans, rinsed and drained
>>> 1 can red kidney beans, rinsed and drained
>>> 2 cans diced tomatoes
>>> 3 c. beef broth
>>
>> That should be *much* more beef broth.

>> Jill
>
> http://www.soupsong.com/rbean6.html

Thanks, Sheldon! A number of the recipes I ran across called for cabbage
but I have some lovely fresh spinach leaves I want to use. I forgot to buy
celery but I don't suppose that's terribly critical. I do have celery salt
I could use rather than plain salt when seasoning the soup. The Minestrone
I had the other day contained both white beans and small red kidney beans so
I'm going to do that.

Oh, and I'm now torn between pastas. I don't have any ditalini. I do have
tiny seashell pasta, some mini penne and small rainbow rotini. The soup is
colourful enough with the rainbow rotini so now it's a toss up between the
tiny seashells and the mini penne.

Jill

On Fri, 29 Apr 2005 15:37:02 GMT, AlleyGator wrote:

> "jmcquown" > wrote:
>
> >Once again, please stop the cross-posting! We don't care about what little
> >flame wars are going on in those other groups.
> >
> >OB Food: I think I'm making a pot of minestrone today. Would need go buy
> >some zucchini and carrots but I have all the other ingredients on hand.
> >
> >Jill
> >
> >
> That sounds good, Jill. I've been off sick for 6 weeks now, and I
> just resorted to a can of the stuff. Do you think they make it taste
> that bad on purpose?

Which brand? I used to think Progresso was good. Haven't opened a
can of it in years though. Perhaps times change and tastes change
too.

sf
who still can't say no to Kraft M&C

Turn those shells into elbows, eliminate the red beans and add a small
can of tomato paste....


````````````````

On Fri, 29 Apr 2005 10:49:13 -0500, jmcquown wrote:

> AlleyGator wrote:
> > "jmcquown" > wrote:
> >
> >> OB Food: I think I'm making a pot of minestrone today. Would need
> >> go buy some zucchini and carrots but I have all the other
> >> ingredients on hand.
> >>
> >> Jill
> >>
> >>
> > That sounds good, Jill. I've been off sick for 6 weeks now, and I
> > just resorted to a can of the stuff. Do you think they make it taste
> > that bad on purpose?
>
> Beats me, I've never tried the canned stuff. In fact, I've never tried to
> make it at home but how hard could it be? This is what I've sorta come up
> with after Googling a lot of recipes... of course it's subject to change at
> a moment's notice.
>
> 1 large zucchini, diced
> 2 c. washed spinach leaves
> 1 c. cut flat Italian green beans
> 1 can white beans, rinsed and drained
> 1 can red kidney beans, rinsed and drained
> 2 cans diced tomatoes
> 3 c. beef broth
> 1/2 tsp. dried basil or marjoram
> hot water as needed
> salt & pepper to taste
> 1/2 c. tiny shell pasta, cooked
> Grated Parmesan for garnish
>
> Cook onion and garlic in olive oil until soft. Add tomatoes, celery,
> carrots, zucchini, spinach, beans, broth, water, salt & pepper, basil.
> Cover and simmer 1/2 hour; add water if needed. Add the pasta and heat
> through. Adjust seasonings to taste. Grate Parmesan over each bowl.
>
> Jill
>

On Fri, 29 Apr 2005 12:19:17 -0500, jmcquown wrote:

> Sheldon wrote:
> >
> > http://www.soupsong.com/rbean6.html
>
> Thanks, Sheldon! A number of the recipes I ran across called for cabbage
> but I have some lovely fresh spinach leaves I want to use. I forgot to buy
> celery but I don't suppose that's terribly critical.

If you have a can of stewed tomatoes to throw in... there's your
celery.

> I do have celery salt
> I could use rather than plain salt when seasoning the soup. The Minestrone
> I had the other day contained both white beans and small red kidney beans so
> I'm going to do that.
>
> Oh, and I'm now torn between pastas. I don't have any ditalini. I do have
> tiny seashell pasta, some mini penne and small rainbow rotini. The soup is
> colourful enough with the rainbow rotini so now it's a toss up between the
> tiny seashells and the mini penne.
>
I vote for penne

On 2005-04-30, sf > wrote:

> sf
> who still can't say no to Kraft M&C

Well, don't hold your breath. I just tossed a whole Di Giorno pizza
in the trash for becoming the most tasteless, wretched piece of dreck
on the market. I remember when they first came out. They were
excellent, superior to most pizza chain offerings. Now, over the
years, they have become absolutely terrible. Dry, rubbery, and
flavorless. Thanks for nothing, Kraft.

nb

sf wrote:
> On Fri, 29 Apr 2005 12:19:17 -0500, jmcquown wrote:
>
>> Sheldon wrote:
>> >
>> > http://www.soupsong.com/rbean6.html
>>
>> Thanks, Sheldon! A number of the recipes I ran across called for
>> cabbage but I have some lovely fresh spinach leaves I want to use.
>> I forgot to buy celery but I don't suppose that's terribly critical.
>
> If you have a can of stewed tomatoes to throw in... there's your
> celery.
>
>> I do have celery salt
>> I could use rather than plain salt when seasoning the soup. The
>> Minestrone I had the other day contained both white beans and small
>> red kidney beans so I'm going to do that.
>>
>> Oh, and I'm now torn between pastas. I don't have any ditalini. I
>> do have tiny seashell pasta, some mini penne and small rainbow
>> rotini. The soup is colourful enough with the rainbow rotini so
>> now it's a toss up between the tiny seashells and the mini penne.
>>
> I vote for penne

I used the mini penne. Man is this soup good or what? <G>

Jill

jmcquown wrote:
> sf wrote:
> > On Fri, 29 Apr 2005 12:19:17 -0500, jmcquown wrote:
> >
> >> Sheldon wrote:
> >> >
> >> > http://www.soupsong.com/rbean6.html
> >>
> >> Thanks, Sheldon! A number of the recipes I ran across called for
> >> cabbage but I have some lovely fresh spinach leaves I want to
use.
> >> I forgot to buy celery but I don't suppose that's terribly
critical.
> >
> > If you have a can of stewed tomatoes to throw in... there's your
> > celery.
> >
> >> I do have celery salt
> >> I could use rather than plain salt when seasoning the soup. The
> >> Minestrone I had the other day contained both white beans and
small
> >> red kidney beans so I'm going to do that.
> >>
> >> Oh, and I'm now torn between pastas. I don't have any ditalini.
I
> >> do have tiny seashell pasta, some mini penne and small rainbow
> >> rotini. The soup is colourful enough with the rainbow rotini so
> >> now it's a toss up between the tiny seashells and the mini penne.
> >>
> > I vote for penne
>
> I used the mini penne. Man is this soup good or what? <G>
>
> Jill

Man soup? Musta used mini penie! <G>

Sheldon

On Sat, 30 Apr 2005 13:50:21 -0500, jmcquown wrote:

> I used the mini penne. Man is this soup good or what? <G>

Minestrone is one of those soups that gets better as it cooks and
ingredients soften up to thicken the broth. Did you make enough for
that to happen?

sf wrote:
> On Sat, 30 Apr 2005 13:50:21 -0500, jmcquown wrote:
>
>> I used the mini penne. Man is this soup good or what? <G>
>
> Minestrone is one of those soups that gets better as it cooks and
> ingredients soften up to thicken the broth. Did you make enough for
> that to happen?

Yep! Today I'm going to cut up and toast some sourdough bread to make nice
buttery garlic croutons for the soup, too.

Jill

"Sheldon" > wrote:

>http://www.soupsong.com/rbean6.html
>

That sounds excellent, and easy to make.

On Sun, 1 May 2005 04:59:56 -0500, jmcquown wrote:

> sf wrote:
> > On Sat, 30 Apr 2005 13:50:21 -0500, jmcquown wrote:
> >
> >> I used the mini penne. Man is this soup good or what? <G>
> >
> > Minestrone is one of those soups that gets better as it cooks and
> > ingredients soften up to thicken the broth. Did you make enough for
> > that to happen?
>
> Yep! Today I'm going to cut up and toast some sourdough bread to make nice
> buttery garlic croutons for the soup, too.
>

In my house, croutons are for thin soups. I sprinkle freshly grated
parmesean cheese on minestrone.

sf wrote:
> On Sun, 1 May 2005 04:59:56 -0500, jmcquown wrote:
>
>> sf wrote:
>> > On Sat, 30 Apr 2005 13:50:21 -0500, jmcquown wrote:
>> >
>> >> I used the mini penne. Man is this soup good or what? <G>
>> >
>> > Minestrone is one of those soups that gets better as it cooks and
>> > ingredients soften up to thicken the broth. Did you make enough
>> for > that to happen?
>>
>> Yep! Today I'm going to cut up and toast some sourdough bread to
>> make nice buttery garlic croutons for the soup, too.
>>
>
> In my house, croutons are for thin soups. I sprinkle freshly grated
> parmesean cheese on minestrone.

I have the fresh Parm and definitely grated some over my first bowl.
However, it's a soup, not a stew. The broth thickened a bit as the
ingredients were allowed to meld (for lack of a better term) but it's still
a brothy soup. And it screams for buttery croutons! <G>

Jill

On Sun, 1 May 2005 11:30:02 -0500, jmcquown wrote:

> sf wrote:
> >
> > In my house, croutons are for thin soups. I sprinkle freshly grated
> > parmesean cheese on minestrone.
>
> I have the fresh Parm and definitely grated some over my first bowl.
> However, it's a soup, not a stew. The broth thickened a bit as the
> ingredients were allowed to meld (for lack of a better term) but it's still
> a brothy soup.

Next time you make it, let the beans begin to thicken the soup before
you add the rest of the ingredients. I prefer the minestrone at my
favorite pizza palace/restaurant at it's 8PM thickness to the 5PM
"just starting" state and emulate the 8 o'clock version at home.

> And it screams for buttery croutons! <G>
>
I have an idea... make cheesey croutons. <S>
Save that butter for bread on the side.

sf wrote:
> On Sun, 1 May 2005 11:30:02 -0500, jmcquown wrote:
>
>> sf wrote:
>> >
>> > In my house, croutons are for thin soups. I sprinkle freshly
>> grated > parmesean cheese on minestrone.
>>
>> I have the fresh Parm and definitely grated some over my first bowl.
>> However, it's a soup, not a stew. The broth thickened a bit as the
>> ingredients were allowed to meld

> Next time you make it, let the beans begin to thicken the soup before
> you add the rest of the ingredients.

Hmmm, I could smush some of the beans, too.

> "just starting" state and emulate the 8 o'clock version at home.
>
>> And it screams for buttery croutons! <G>
>>
> I have an idea... make cheesey croutons. <S>
> Save that butter for bread on the side.

Ooooh, Parmesan/Garlic croutons! What a great idea!

Jill