scj121
90 posts
May 16, 2006
6:14 AM
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I had the most delicious minestrone soup at a fancy italian place in NYC. It was definitely vegan but very creamy because all the vegetables had been pureed together. Does anyone know how to make this? I love Bryanna's recipe from Nonna's but I thought this would be a nice change if I could figure it out. :)
Steph
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scj121
91 posts
May 16, 2006
6:24 AM
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I found this on the internet. I think I'll give it a try unless there are other ideas. There wasn't any pasta in the one I had, so I'll leave it out.
6 potatoes, peeled and cubed
6 carrots, chopped
4 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can kidney beans
3/4 cup tomato paste
2 1/2 quarts water
1 1/2 cups seashell pasta
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
DIRECTIONS:
1 In a large pot ombine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
2 Transfer soup to a food processor or blender and puree until smooth.
3 Return soup to pot and stir in pasta. If desired add additional water to thin soup. Stir in the oregano and basil. Season to taste with salt and pepper. Cook over medium heat unitl pasta is al dente. Serve hot topped with freshly grated Romano.
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Bryanna
Owner/Moderator
1617 posts
May 16, 2006
6:38 AM
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You could also do this to my recipe.
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"To look like a goddess, eat like a peasant." Karen Andres
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scj121
92 posts
May 16, 2006
6:42 AM
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Wow, it is hilarious that I didn't think of that. Thank you. :)
I'll do that first, because I bet yours is YUMMIER!!! I'll let you know how it comes out.
Steph
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Linda
599 posts
May 16, 2006
6:53 AM
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scj121,
It's warming up around here and this reminds me how much I love bean salads during summer. I wonder how your pureed soup would taste cold!
I think I'd use some creamy baby lima beans for the pasta in that recipe.
Let us know what you tried and how it came out :)
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Dori
382 posts
May 16, 2006
11:28 AM
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Bean salad... an excellent idea to make this weekend for a food while I am away from home. Thanks for the idea!
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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scj121
93 posts
May 17, 2006
6:31 AM
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OK I'm here to report back. I couldn't wait to make this, so I made Bryanna's recipe for minestrone soup from Nonna's with a few changes- I used 28 oz of tomatoes, used spinach for the greens because it was what i had, and used barley instead of rice because I'm trying to clean out my pantry.
The soup was WONDERFUL! Not like what I was trying for (I think if I wanted to recreate what I had in NYC I would have to leave out the greens) but incredible. It was so thick and creamy and very very filling.
I made some fresh Italian bread to go with it. :)
Steph
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Linda
602 posts
May 17, 2006
8:20 AM
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ha! Hey, Dori, you're welcome. Post some of what you come up with on your blog. One can never have too many great bean salads!
Springtime, by the way is great for fresh favas! They are so good in bean salads.
Another great thing about bean salads is they can easily be delicious without oil.
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