Ribbons and Soup
2010 at 6:16 pm | by Kristin ChesemoreFiled under Homemaking Recipes
As we’ve mentioned before, Mom was very intentional in training my sisters and me in homemaking—for which I am very grateful. Most of this training occurred in the home and she was our teacher. But she also tapped friends in the church to teach us candy making and sewing and together we took classes through the county and our local craft store.
Some lessons took off, and others fell flat. The bow-making class at Michaels, for example, was a complete waste of the registration fee. We had a good laugh about it this Christmas when I showed up to the family gathering with beautifully tied bows on my presents. Mom thought those lessons had finally paid off (fifteen years later) only to discover I had used pre-tied, elastic ribbons. Oh well!
The cooking classes, on the other hand, were worth every penny (easy to say when it wasn’t my money, but I think it is true!). They sparked a life-long love of cooking and the Lord knew that one day I would have three boys who love to eat. One of our favorite classes was Italian Cooking where a local wife and mother taught us how to cook some of her family’s favorite recipes. We still make many of her dishes today. This week, I whipped up a batch of her minestrone soup and put extra jars in the freezer. Mmmmm…perfect for winter! Here’s the recipe. Enjoy!
Minestrone Soup
4 slices bacon
2 onions, chopped
2 large carrots, sliced
2 cloves garlic, pressed
3 cans chicken broth
1 28 oz. can crushed tomatoes with juices
5 cups shredded cabbage
1/3 cup dry white wine
1/2 cup chopped parsley
1 bay leaf
1/2 cup fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rosemary
Ditalini
Freshly grated Parmesan cheese
In large pot cook bacon over medium heat until browned and crisp. Remove; drain on paper towels. Crumble bacon and set aside. Drain off all but 3 tablespoons drippings from pot. Add onions, carrots, and garlic. Cook stirring often about 8 minutes. Add chicken broth, tomatoes with juice, wine, parsley, bay leaf, basil, salt, pepper and rosemary. Bring to a boil over high heat. Reduce heat. Cover and simmer 30 minutes. Add cabbage. Cook 10 minutes longer. Remove bay leaf. Serve with ditalini cooked separately. Top with crumbled bacon and Parmesan cheese--freshly grated.