This was something my mom came up with as a tribute to the Minestrone house soup at Negri’s Italian Family Restaurant in Occidental, California.
Our small 4 person family tradition was to visit Negri’s every Thanksgiving for our big yearly family dinner. With each dinner they have several courses of pre-meal appetizers. You are usually full before your actual entree comes.
One of these goodies is their Minestrone house soup. A favorite by all of my family members. But who wants to wait to have something just once a year? So mom made her own version. It’s different than a traditional Minestrone for sure. She took liberties and ended up with a sort of basic vegetable soup, with pasta/beans and steak added.
This soup is easy, cooks all day (you could crock pot this as well) and comes out amazing. Here’s how I make my mom’s “Minestrone” soup.
Veggies to peel/chop:
Mince and saute your garlic and onion in olive oil in large soup pot
Add more water if needed as cooks. Cook 3-4 hours until desired thickness. If needed, cornstarch can be used to thicken the soup base.
When it’s cooked for at least 3 hours, you can add shell pasta & red kidney beans as a final touch. It takes awhile to make, and lots of chopping prep work. But served in heaping bowls with Sour Dough bread it’s hard to top!