Another Great Minestrone

This is Colin's Minestrone done from this recipe. Looks like he did a great job.

This is my favorite soup. Like the old saying ' there's atin' and drinkin' on it'. What a great expression. Moore Street english and as colourful as can be.

Phyllis makes a great minestrone I hear.

2 tbsp. olive oil1-2 cloves garlic, chopped1 lg. diced onion 2 c. diced potatoes1 c. diced celery1 c. sliced zucchini4 c. chicken broth or water2 c. peeled tomatoes (I use a mixture of canned and fresh) 1 can cannellini or northern beans steeped the night before.1/2 lb. dried spaghetti broken in pieces
1 small ham hock if you have it.
Chopped parsley & basil

Fresh ground pepper

Sauté garlic and onion. Add celery, carrots then add zucchini and stir a few minutes. . Cook on a high to medium heat for about 5-10 minutes then add peeled tomatoes and the steeped beans. Its important to maintain heat during the cooking process so that you don't end up with a pot of boiled vegetables.

Add a small amount of plain flour and stir in. Add broth and 2 cups of water, bring to boil then simmer until vegetables are almost ready. Add pepper and salt to taste. Add broken spaghetti and potatoes. Cook 8 to 10 minutes. Let stand 5 minutes before serving. Sprinkle grated cheese on each serving. Makes 6 servings.



Tips:
Add a little tomato paste for color and flavor.
Do not over cook the potatoes or the spaghetti. Time them so everything will finish cooking together.
Add chopped garlic when the soup is cooked to revive the garlicky taste.
If you have a slow cooker then finish the cooking in it.

Important to maintain heat during the cooking process so that you don't end up with a pot of boiled vegetables.
This soup, like so many others, is best served the next day.

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