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Soup is my passion. 



A Cooking Adventure with Thom

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Minestrone Soup

Thom Hackett
Original Recipe from The New York Times

Servings: 9



This soup is guaranteed to warm your bones and give you energy for snow shoveling, ice scraping, or just plain enjoying the beauty of winter.  Enjoy!



6 tablespoons butter
3 large carrots, sliced
2 medium celery stalks, sliced
2 medium onions, diced
1 small garlic clove, minced
1 medium head of cabbage, coarsely sliced
16 ounces canned tomatoes, chopped
8 cups water
cup long-grain rice, or orzo
2 teaspoons salt
2 teaspoons Worcestershire sauce
¼ teaspoon oregano
¼ teaspoon ground pepper
4 medium potatoes, peeled and cut into bite-sized pieces
4 beef bouillon cubes
2 large zucchini, cut into bite sized pieces
2 (16-ounce canned) red kidney beans, drained
10 ounces package frozen chopped spinach
½ cup grated parmesan cheese

Cooking Method

Over medium-high heat in an 8 quart stock pot...

  1. Melt the butter and sauté carrots, celery, onions, garlic, and cabbage until vegetables are browned, about 20 minutes, stirring frequently. 

  2. Add tomatoes with their liquid and the next 9 ingredients. 

  3. Heat to boiling over high heat, stirring occasionally. 

  4. Reduce heat to low; cover and simmer 30 minutes or until vegetables and rice are tender. 

  5. Add beans and frozen spinach; cook until spinach is cooked and beans are heated through. 

  6. Add more water if necessary; soup becomes thick upon standing.

Serve with parmesan cheese.

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