My son, Tom, is marrying Sarah Dorman September 2, 2018, and we could not be happier! I mentioned possibly being included in shopping for the wedding dress and Sarah and Tom invited me to come! I figured it would be a great opportunity to get to know everyone better, and let's face it, I love to shop!!!
Well, turns out, I had a lovely time and her parents, Lois and Jan Dorman, were gracious hosts. Lois had put together a big pot of minestrone soup a day or two ahead and let it marry in the refrigerator. It was the perfect dish after a day of meeting with the venue folks and a possible caterer. We cozied into their lovely home and enjoyed the delicious soup and salad before watching Father of the Bride. We found way too many similarities to our own situation! I bet we all laughed more this time than the last time we watched it. And Tom mentioned that none of us fell asleep. Why do you suppose that was?
Lois and Sarah helped me get this recipe together and I was pleased that Sarah was anxious to have this recipe written down because she always wanted to know exactly how her mom did it. You know how that is.
So here is Lois's Minestrone Soup recipe:
2 tablespoons olive oil
4 cloves garlic, finely minced
2 carrots, peeled and cut into 1/4-inch dice
1 onion, peeled and cut into 1/4-inch dice
1 leek (white part and 1 inch green), well rinsed, quartered
lengthwise, and cut into 1/4-inch-slices
3 cups finely shredded green cabbage
2 zucchini, quartered lengthwise and cut into 1/4–inch-thick slices
2 tablespoons tomato paste
6 cups stock (she made hers with vegetable Better Than Bouillon)
5 tablespoons chopped fresh Italian parsley
Fresh basil to taste
Fresh rosemary to taste
1 teaspoon coarsely ground black pepper
Salt to taste
2 T. organic turbinado or organic sugar to cut the acidity of the tomatoes
1 can (19 ounces) red kidney beans, drained and rinsed
4 ripe plum tomatoes, cut into 1/4-inch dice
1/2 cup small pasta, she used cavatelli, (shells), cooked al dente separately according to package directions
Freshly grated Parmesan cheese, for garnish
1. In a large pot, heat the oil over medium add onion, leek, carrot, and garlic. Cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, Italian parsley, rosemary and fresh basil. Continue cooking, stirring until vegetables are coated, 1 to 2 minutes.
2. Add tomatoes with their juice, the turbinado or organic sugar, and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil, reduce heat to a simmer. Season with salt and pepper. Continue to cook until vegetables are tender and soup is thickened, about 10 minutes. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing. Bring to a simmer before proceeding.
3. Stir in beans to warm, then add and pasta, cooked separately. Season with salt and pepper. To serve, ladle soup into bowls, then garnish with parmesan and drizzle with olive oil.
She served this with a lovely fresh antipasto with fennel sausage from Whole Foods and provolone cheese on the side, plus hot crusty garlic bread. It was all so nutritious and YUMMY!!!
Did I mention the beautiful tray of cheeses and fruit and crackers she put out before dinner? She just doesn't quit. Wonderful job, Lois!
And the shopping trip was successful! Sarah found a gown that was breathtaking! I got some pictures of mom admiring bride that are I think are so lovely! Of course, you can't see those now, but just wait!
I had a wonderful time and I hope you try this great soup. It is a complex recipe with many ingredients and try as I did to get this right (just ask my editor, Connie) I may have screwed up, so I really want your feedback. I can always fix it. Please let me know what you think!