How To make Upstate Minestrone Soup
1 lb Italian sweet sausage
1 tb Olive OR Vegetable oil
1 c Diced onion
1 ea Clove garlic, finely minced
1 c Sliced carrots
1 ts Crumbled basil
2 ea Small zucchini, sliced
1 cn (1 - lb) Italian pear
Tomatoes, chopped, undrained 2 cn 10 3/4 oz beef boullion OR
3 beef boullion cubes plus
1 1/2 cups hot water
2 c Finely shredded cabbage
1 ts Salt
1/4 ts Pepper
1 cn (1 lb) great northern beans,
Undrained Small amount chopped parsley Slice sausage crosswise about 1/2 inch thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, boullion, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley.
How To make Upstate Minestrone Soup's Videos
Laurina's Kitchen - Ralph Ecobelli shows you how to make Minestra.
Ralph Ecobelli demonstrates how to make Minestra (early 1990s)
Laurina's Kitchen (available online at Amazon, Barnes and Noble and from the publisher Square Circle Press) is a collection of recipes, memories, and stories inspired by the authors' grandmother Laurina Ecobelli. Laurina (Laura), along with their grandfather Donata (Dan), and their father Ralph, operated Ecobelli's Tam O'Shanter Inn on Route 50 in Ballston Spa for over 40 successful years. This lively and entertaining cookbook contains the heirloom family recipes for many of the popular dishes for which The Tam was famous, including their legendary pizzas. Also featured are recipes from close friends and other members of the Ecobelli family who were all inspired by Laurina's creative flair. A colorful and eclectic mix of ephemera, such as menus, postcards, and newspaper articles, help to bring this Upstate New York institution back to life. Peppered throughout are images of the Ecobellis and their extended family around the restaurant and at home, as well as special memories contributed by the staff, patrons, and friends who were all a part of the restaurant's devoted community. It is a loving tribute to Laurina's legacy.
Laurina's Kitchen is a companion piece to the forthcoming movie, Chickadee, also written by the brother and sister team of Tom and Lora Lee Ecobelli. Chickadee is based on the real life experiences of Laurina Inzinna (Ecobelli), whose childhood abuse and exploitation sparked a landmark court case in upstate New York in 1923.
Look for Laurina's Kitchen on Facebook. If you make any recipes from the book send us a picture and a note! Enjoy!
My Weight Loss Journey Homemade Low Fat Spicy Lentil Soup
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Our Kitchen #51
Upstate Minestrone Soup _ Cheddar Biscuit Cups _ Swedish Apple Pie
How to Make Lamb Chops with Dijon and Herb Crust and Swirls of Minty Peas | Rachael Ray
Watch Rachael show you how to make roasted herb-crusted rack of lamb with a simple sauce + minty pureed peas.
Creamy Roasted Butternut Squash Soup
Dad has always been a HUGE fan of Butternut Soup. So, because we think he’s the coolest guy out there, I decided to try my hand at Dad’s favorite soup. Over the years, Mom has changed her recipe a lot. But if you like your Butternut Soup creamy and sweet, you’re going to love this one.
Here’s what you’ll need:
2 Butternut Squash
1 apple
1 sweet onion
Some baby carrots
5C Chicken Broth
1C Heavy Cream
1tsp Cinnamon
2T Sugar
1 stick butter
1tsp dried parsley
This is a very forgiving recipe. So feel free to tweak it a bit. Add a sweet potato or regular potato, throw in some nutmeg or ground cloves. Just make sure that you roast your vegetables and don’t try this with the squash that comes frozen in the bag. I KNOW, it’s a bit of a mission to do it the long way. Trust me, your taste buds will thank you. ????
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Vegetable Soup from Chef Bruce Le Favour
Chef Bruce Le Favour prepares Vegetable Soup in this episode from the series Great Chefs of San Francisco.