{"id":59984,"date":"2018-01-09T23:02:28","date_gmt":"2018-01-10T04:02:28","guid":{"rendered":"http:\/\/www.thevalleyledger.com\/?p=59984"},"modified":"2018-01-10T08:35:26","modified_gmt":"2018-01-10T13:35:26","slug":"italian-wedding-soup-recipe-joe-scrizzi-2","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=59984","title":{"rendered":"Classic Minestrone Recipe &#8211; By Joe Scrizzi"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-59987\" src=\"http:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2018\/01\/Minestrone.jpg\" alt=\"\" width=\"250\" height=\"333\" srcset=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2018\/01\/Minestrone.jpg 250w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2018\/01\/Minestrone-225x300.jpg 225w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><b><span style=\"color: #000000; font-family: Calibri;\">Who remembers Saturday nights in the Winter growing up??? Not sure if every household did this, but I know my family did. Saturday nights would be Game Night and family and friends would bring all sorts of foods to each other houses and play all sorts of games.<\/span><\/b><\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">There were crock pots &amp; food trays lining counters throughout the house. People were playing everything from Kings in the Corner, Pinochle, 21 to all sorts of Board Games! I miss these times and hope to start it up with friends this year!<\/span><\/b><\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">Here\u2019s a recipe that has been passed through Family members and can be quickly made on stove top or in crock pot.<\/span><\/b><b><span style=\"color: #000000; font-family: Calibri;\">\u00a0<\/span><\/b><\/p>\n<p><span style=\"font-size: 20pt;\"><b><span style=\"color: #000000; font-family: Calibri;\">Classic Minestrone (Makes 4 Qts)<\/span><\/b><\/span><\/p>\n<ul>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">1 T. each Butter &amp; Olive Oil<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">3 quarts. Vegetable Broth or Chicken Broth<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">2 T.\u00a0Basil, dried<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">1-1\/2 \u00a0C.\u00a0Carrots, diced<br \/>\n<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">1-1\/2 C. Celery, diced<br \/>\n<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">2 cans\u00a0Kidney or Cannellini beans, rinsed &amp; drained (see notes <\/span><\/b><b><span style=\"color: #000000; font-family: Calibri;\">below)<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">1 T.\u00a0Oregano, dried<br \/>\n<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">2 T.\u00a0Parsley, dried<br \/>\n<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">2 C.\u00a0Spinach leaves, rough chopped<br \/>\n<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">2 cans\u00a0Tomatoes, petite (15oz), undrained<br \/>\n<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">1\u00a0White onion, minced fine<br \/>\n<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">2\u00a0Zucchini, sliced, rough chopped<br \/>\n<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">Parmesan or Romano Rind, cut in small pieces (opt.)<br \/>\n<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">2 C. Ditalini or other small pasta shape<br \/>\n<\/span><\/b><\/li>\n<li><b><span style=\"color: #000000; font-family: Calibri;\">Salt &amp; Pepper, to taste<br \/>\n<\/span><\/b><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">Melt butter and olive oil in a large stock pot over medium heat. Add the onion, carrots, celery, zucchini. Let cook for 8-10 minutes until tender, stirring occasionally.<\/span><\/b><\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">Add the diced tomatoes, beans, either of the broths (but not both), basil, parsley, oregano and cheese rind (if using). Stir together and let come to a low boil. Once boiling, turn down the heat to medium\/low and let simmer for 10-15 minutes.<\/span><\/b><\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">Add spinach and dried pasta shells. Let cook until pasta is done.<\/span><\/b><\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">Taste, adjust seasonings.<\/span><\/b><\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">\u00a0<\/span><\/b><\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">\u00a0\u00a0 ~ Bon Appetite!<\/span><\/b><\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">\u00a0<\/span><\/b><\/p>\n<ul type=\"disc\">\n<li style=\"margin: 0px 0px 11px; color: #000000; font-family: 'Calibri',sans-serif; font-size: 11pt; font-style: normal; font-weight: bold;\"><b>Chef Notes:<\/b><\/li>\n<\/ul>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">I add salt &amp; pepper at the end if needed. I allow the flavors of the dish to come thru in the cooking process before seasoning.<\/span><\/b><\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">Dried beans are a great alternative to use and requires to be soaked overnight (at least 24 hrs). Anything canned has salt in it for preservation of the product. I used dried beans in this recipe, which required more time for prep. By using dried beans, you can measure out exactly what you need.<\/span><\/b><\/p>\n<p><b><span style=\"color: #000000; font-family: Calibri;\">By adding cheese rinds to the soup as it cooks, adds another dimension of flavor and there\u2019s salt in cheese as well.<\/span><\/b><\/p>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><a href=\"http:\/\/www.thevalleyledger.com\/?cat=2360\">For more fresh recipes and articles by <strong>Joe<\/strong> Scrizzi click here&#8230;<\/a><\/h4>\n<p>&nbsp;<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class='adkingprobanner sidebar banner3023'><a href='http:\/\/www.thevalleyledger.com\/' target=\"_blank\" data-id='3023' data-ga='{\"campaign\":\"\",\"banner\":\"\",\"implemented\":\"universal\",\"imp_action\":\"Impression\",\"click_action\":\"Click\"}'><img src='https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/inpostblank.jpg' alt='' \/><\/a><\/div>\n<div class='adkingprobanner sidebar banner7036'><a href='http:\/\/www.thevalleyledger.com' target=\"_blank\" data-id='7036' data-ga='{\"campaign\":\"\",\"banner\":\"\",\"implemented\":\"universal\",\"imp_action\":\"Impression\",\"click_action\":\"Click\"}'><img src='https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/inpostblank.jpg' alt='' \/><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"&hellip; <a href=\"https:\/\/www.thevalleyledger.com\/?post_type=adverts_posts&p=7036\" class=\"read-more\">Click here to read more... <\/a>","protected":false},"author":2,"featured_media":59985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[69,2360],"tags":[],"class_list":["post-59984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-valley","category-joe-scrizzi"],"jetpack_publicize_connections":[],"acf":[],"jetpack_featured_media_url":"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2018\/01\/Minestrone-Soup-.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/59984"}],"collection":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=59984"}],"version-history":[{"count":0,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/59984\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/media\/59985"}],"wp:attachment":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}