The soup that keeps on giving (for dinner, lunch and dinner again) and is [usually] forgiving of what you put inside. A peasant’s feast, comforting and pleasant.

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Minestrone Soup



  • 2 tablespoons olive oil
  • 1 1/2 cups, or 1 medium, white onion, minced
  • 1 1/2 cups, or 34 stalks, celery, chopped
  • 2 tablespoons, or 2 cloves, garlic minced
  • 1 cup, or 3-4 medium carrots, chopped
  • 1 medium potato, cubed
  • 1 bay leaf
  • a generous smattering of dried rosemary and thyme
  • 56 leaves napa cabbage, chopped
  • 1/2 cup wild rice, or any other rice or grain
  • 1/2 cup mung bean
  • 2 tablespoons tomato paste
  • 1 tablespoon vegetable bouillon
  • 1/4 cup red wine
  • rind of Parmesan


  1. Heat olive oil in the bottom of a soup pot. Add the onions and saute until translucent. Add the celery, garlic, and carrots. Stir for about two minutes. Add the potatoes, herbs, bay leaf, salt and pepper. Stir again, coating and lightly searing all the ingredients. Add the cabbage, and along with it, 6-8 cups of water – enough to barely cover the contents of the pot. Bring the water to a boil, and add the Parmesan rind. Add the rice and mung beans, then reduce to a simmer. Dissolve the tomato paste and bouillon. Add the red wine. Stir thoroughly and cover. Simmer for about half an hour, or longer. Serve with crusty bread and grated Parmesan.

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