Zesty Italian Minestrone Soup
3 T. best olive oil
4 medium garlic cloves – crushed
1/2 C. diced onions
1 1/2 C. sliced carrots
1 C. chopped celery
2 C. finely shredded cabbage
1 C. diced zucchini
16 C. water
1 28-oz. can crushed tomatoes
1 C. mixed dried beans (romano, kidney, fava, pinto, cranberry, etc.)
1/4 C. whole dried peas
1 to 3 T. pearl barley
1 1/2 T. salt (or more, to taste)
2 to 4 T. sugar (to taste)
1 t. pepper
1/2 t. original Tabasco
3/4 t. garlic powder
2 bay leaves
2 t. oregano
2 t. basil
1 t. celery seed
1/4 C. minced fresh parsley or 2 T. dried parsley
1/4 t. dry chili pepper
2 T. red wine
1/4 to 1/2 t. citric acid (*)
Lightly grease stock pot bottom to prevent beans from sticking. Saute or sweat vegetables (garlic, onions, carrots, celery, cabbage, zucchini) in olive oil until vegetables are softened.
Add water, crushed tomatoes, dried beans, peas, barley, salt, sugar, pepper, garlic powder, bay leaves, oregano, basil, celery seed, parsley, chili pepper, wine and citric acid. Simmer 2-3 hours until beans are soft. Adjust seasonings.
Serve with fresh parmesan cheese, cooked bite-sized pasta and homemade garlic croutons or Italian bread. Freezes well. Recipe can be halved.
(*) Citric acid, tartaric acid or sour salts – available in ethnic food stores or larger drug stores. Substitute 4-8 tablespoons of fresh lemon juice.
Serves 12-16
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