Minestrone Vegetable Experimental Type Soup
1 large onion
4 stalks celery
6 medium sized carrots
2 cans kidney beans (light or dark)
1 28 oz can diced tomatoes
1 6 oz can tomato paste
1 14 oz can tomato sauce
1/2 cup to 1 cup of peas
1-2 cups of cooked or uncooked macaroni (any type, bowties, corkscrew, it will cook in
salt and pepper
basil, oregano, parsley, cayenne pepper
vegetable stock and/or cubes to taste (about 15 cups of liquid, more or less) Water will
have to be added.
Gather all ingredients (as well as a large soup pot and utensils). You don't have to be exact, it's a general vegetable soup.
Chop up onion, celery, and carrots. Saute in olive oil in the pot. Cook until very soft (10 minutes?).
Pour in kidney beans, diced tomatoes, tomato paste, tomato sauce, peas. Stir it all up.
Now add the liquids. I poured enough water to make it look soup like. You can pour in the amount of stock you want and then add water. Whatever works. Begin to bring to a boil.
Now its time to add the spices. I threw in vegetable bullion until it tasted right. Experiment with the basil, oregano, and parsley adding a little at a time, maybe a teaspoon at a time and let it cook a few minutes before adding more. EASY on the cayenne, use about one-two sprinkles. You can always add more but you cannot get it out.
The soup should be boiling now, time to add my secret ingredients. Use 1 tablespoon of sugar and 1 tablespoon of white vinegar at a time. Taste the soup until you get what you want.
Once you get the right flavor with everything, cover and bring to a simmer for about an hour or more; however much time you have on your hands.
The pasta doesn't go in until about 30 minutes before it is time to eat the soup. Put it in uncooked (give it time too cook) or cooked.
Eat and enjoy! With any soup, this one tastes better the longer it is cooked. Start it in the morning and eat it for dinner or lunch. I ate it with pita bread for breakfast, lunch, and dinner! Yum!