The name of this soup is rooted in the Latin word, minestrare, to serve. Tradition holds that in the days before inns, travelers in Italy stopped at monasteries, where they were assured a bowl of hearty vegetable soup and a night’s lodging. The ingredients in the soup varied from region to region.
Ingredients
1 tablespoon olive oil
1 cup chopped onion
1 cup peeled and diced potato
1/2 cup chopped celery
1/2 cup diced carrot
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups beef stock
1 can (16 ounces) tomatoes, with liquid
1 can (20 ounces) cannellini (white kidney beans)
1/2 cup dry red wine
1 cup raw macaroni (elbow or ditali)
Parmesan cheese
Instructions
Combine all ingredients, except the macaroni and Parmesan, in a slow cooker. Cover and cook on low for 6 to 7 hours. Turn the heat to high, add the macaroni, and cook for 30 minutes, or until the macaroni is just tender. Sprinkle with Parmesan cheese just before serving. Note: can substitute red kidney beans or chickpeas for the cannellini.
