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Slow And Easy Minestrone

Eileen Goltz | Dairy

Ingredients

1 1/3 cup finely minced celery
1/3 finely minced onion
1/2 cup chopped carrot
1/3 cup olive oil
1 cup garbanzo beans,
1 cup kidney beans,
1 cup whole dried peas,
1 cup carrots sliced
1 cup onion coarsely chopped
1 cup celery sliced
1 cup bell pepper chopped
2/3 cup rice or barley
1 1/3 cup shell macaroni
2 2/3 tablespoons minced parsley
1 1/3 teaspoon oregano
1 1/3 teaspoon basil
2 2/3 teaspoons soy sauce
Parmesan cheese


Instructions

Slowly saute finely minced onion, celery and carrot in olive oil until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos – they take longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Pepper to taste. Serves 8.