MINESTRONE SOUP FROM CARL'S CHOP HOUSE
(As Given By Head Chef Mark Pautuk)
4 Spanish onions, diced
5 medium Idaho potatoes, pureed
10 carrots, diced
10 stalks celery, diced
6 cloves garlic, minced
5 basil leaves, chiffonade (very fine strips)
5 lb. tomato, pureed
1 T. Kosher salt
1/2 T. black pepper
2 lb. white beans
4 c. beef stock or 1 c. concentrated beef base with 4 c. water
1 lb. small shell pasta or egg flakes
In a 4 gallon pot add 5 quarts water and the beef stock. Simmer with carrots, onions and celery for 1/2 hour. Add garlic, salt, pepper, basil and tomato. Simmer for 1 hour. Add pureed potatoes and beans. Cook for 25-30 minutes. Add pasta the last 8-10 minutes of simmering. Simmer to desired thickness (make sure beans are done).
Note: to make minestrone like Lelli's add more stock to thin it down and don't simmer as long. To make it like Mario's add less liquid and garlic and puree at least half of it.
Minestrone Soup From Carl's Chop House recipe is published in our April, 2001 Menu Minder.
You may like to try these other Soup recipes below:
| Dill Pickle Soup | Tomato Cabbage Soup | Cream Of Cabbage Soup | Hamburger Soup |
| Golden Mushroom Soup | Canadian Cheese Soup | Pasta Fagioli | Rotisserie Chicken Soup |