Sylvia's Minestrone Soup
Serves 16
This recipe is from Sylvia's Italian Restaurant
4 quarts unsalted beef stock or broth
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh parsley
3 large carrots, sliced 1/4 inch thick
5 stalks celery, sliced 1/4 inch thick 1/2 head cabbage, thinly sliced 2 cups chopped onions
1 10-ounce package frozen chopped spinach
1 141/2-ounce can diced or peeled tomatoes
1 6-ounce can tomato paste
1 151/2-ounce can red kidney beans
1 151/2-ounce can garbanzo beans
1 cup uncooked salad macaroni
Parmesan cheese (for garnish)
Garlic toast (for garnish)
Bring beef stock to a rolling boil in a large stockpot. Add the salt (if using canned broth reduce the amount of salt and add to taste), pepper, oregano, parsley, carrots, celery, cabbage, onions and spinach.
Return to a boil and simmer until the carrots are tender (about 30 minutes). Add the tomatoes and tomato paste and cook for another 10 minutes. Add the kidney beans, garbanzo beans and macaroni and simmer until macaroni is tender (about 10 minutes). Turn off heat and let soup stand for 1 hour before serving.
Serve with parmesan cheese and garlic toast.