1/2 cup oil
1 small cabbage, thinly sliced and chopped
2 stalks celery, with leaves, sliced
1 clove garlic, crushed
1 onion, chopped
1 15oz. can red kidney beans with juice
7 cups cold water
1 t basil
1 t oregano
1 large potato, peeled and diced
1/2 cup rice or small pasta
1 8 oz. can tomato sauce
1 can tomato paste salt and pepper
1 bay leaf
1/8 t cayenne pepper
Add oil to a large soup kettle. Sauté cabbage, celery and garlic in oil.
Add undrained beans, potato and water.
Bring to boil and simmer 40 minutes.
After about 40 minutes, smash potato in the soup to thicken.
Add the uncooked rice or pasta, tomato sauce, tomato paste, salt and pepper, bay leaf and cayenne. Simmer uncovered, another 20 minutes.
Ideal if served with crusty bread and, of course wine!
Recipe provided by Barbara Adolfson
Nonnie and homemade soups were synonymous. I can remember my son Erik as a toddler anticipating arriving at 779 Fayette Street for a weekend visit. He knew Nonnie would have a delicious soup ready for us. And Nonno would always want to go for a drive after lunch. Who could ask for more?
My daughter Kristin and I know making good soup is not about following a recipe. Like my mother and me, she is an intuitive cook. It has nothing to do with preparation. It’s about using what you have in your own creative, loving way to nourish friends and family. Perhaps, making homemade soup is about life.