By definition, most of my soups are some sort of minestrone, literally tranlated as “big soup.” The one I made today, though, made me think of a variation of one of my fathers soups that he would call minestrone which generally had at least beans and pasta in my recollection. This reflects a somewhat traditional use of the word minestrone.
This is what I made.
- 80 oz stock of your choosing
- 1 roasted chicken carcass with A LOT of meat left (a good two or three meals were left on this relatively large carcass)
- 1 – 28 oz of diced tomatoes
- 1 large red onion
- 6 cloves garlic diced
- 2 14 oz cans pinto beans
- 4 cups of green beans cut in threes
- 1 whole bunch of celery diced
- 1 tbls celery seed
- 1 tsp cayenne
- salt and black pepper to taste
- 8 oz quinoa elbow pasta (any pasta you prefer is fine)
I boiled the chicken carcass in some chicken stock until the meat was falling off the bones.
While that was boiling I browned the onion, garlic and celery in a bit of olive oil. I then took the meat of the chicken and put it back into the broth and added all the rest of the ingredients. I let the flavors blend and the beans cook for a few minutes and then I added the pasta and cooked it until just done.
Oh, I always make a lot of soup and freeze some. This is okay for a large family, otherwise expect leftovers.