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A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

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How to make Ellyn Hloben’s ‘Too Many Ingredients Hearty Minestrone’

The weather people are calling for a pause to winter today as temperatures hit 60 degrees in February. Nonetheless, we are continuing our Wednesday Winter Soup Extravaganza.

If you have a recipe you would like to share email me at [email protected]

Today’s recipe comes Ellyn Hloben, who is sharing:

Ellyn’s Too Many Ingredients Hearty Minestrone

In an email, Ellyn writes:

Hi Jordan,

Here is my recipe. The paper it’s printed on is crumbled and timeworn. I am not much of a cook lately, so I haven’t made it in years. Back in the day everybody used this recipe and made it to fill their freezers with hearty soup for the winter. I remember using a huge soup pan that I think covered two burners. It’s fun to make, yet it made the biggest mess in my kitchen. It was actually in the food section of the Post-Dispatch in 1989.

Ellyn

Yes, I know the image is a bit tough to read, so I’ve gone ahead and retyped the entire recipe:

Ingredients (too many)

  • 1 red or green bell pepper, seeded and chopped
  • 2 leeks, sliced (white part only)
  • 2 medium onions, chopped
  • 4 celery stalks, chopped
  • 4 carrots, thick cut
  • 3 cloves of garlic, crushed
  • 2 tbsp. of olive oil
  • 3 quarts beef stock (canned or fresh) or more
  • 1 tsp. Basil
  • 2 to 3 bay leaves
  • 1 and 1/2 tsp. sage
  • 1/2 tsp. oregano
  • 1/2 tsp. marjoram
  • 1/8 tsp. rosemary
  • 3/4 lb. (2-3 cups) shredded cabbage
  • 1/2 lb. fresh chopped spinach
  • 4 medium potatoes, peeled and cubed
  • 4 cups of tomatoes, peeled and chopped (fresh or canned) including juice.
  • 4 small zucchini, sliced 1/4 inch thick
  • 1/2 pound string beans (fresh) diagonally cut 1 1/2.
  • 1 box of frozen peas
  • Salt to taste
  • 1 can of kidney beans, undrained
  • 1 can garbonzo beans (chick peas) (in Mexican food aisle) undrained
  • 1 cup of red wine
  • Fresh cracked pepper
  • 1/4 cup of minced parsley
  • 1 cup of shelled macaroni
  • 1/2 cup or more of fresh grated Paresean cheese

Directions

In an extremely large pot saute bell peppers, leeks, onions, celery, carrots, and garlic in olive oil until almost tender (stirring often)

Add stock and meat from soup bones (if any), basil, bay leaves, sage, oregano, marjoram, and rosemay. Bring to a boil.

Add cabbage, spinach, potatoes, tomatoes, zucchni, string beans, peans and salt.

Cover  and gently boil 15-30 minutes.

Add kidney beans and garbanzo beans, wine, fresh cracked pepper and parsley.

Simmer 30 minutes or more. Check the spices and add salt and fresh cracked pepper if needed.

Add one cup of shell macaroni and cook till noodles are tender.

Serve with bowl of grated Parmesan cheese to sprinkle on top of the soup.

Add a salad, wine, a loaf of bread candles, and ENJOY!

This makes several quarts and freezes beautifully. Also, if you don’t have spices, you could use Italian seasoning. 

 

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About the Contributor
Jordan Palmer, Chief Digital Content Officer
Jordan worked at KSDK from 1995 to 2020. Jordan is a three-time Emmy award winner who produced every kind of show from news to specials during his tenure, creating Show Me St. Louis, The Cardinal Nation Show. He started ksdk.com in 2001 and won three Edward R. Murrow Awards for journalistic and website excellence in 2010, 2014 and 2020. Jordan has been married for 25 years and is the father of two college students. He is an avid biker, snowboarder, and beer lover. He created the blog drink314.com, focusing on the St. Louis beer community in 2015. Jordan has an incredible and vast knowledge of useless information and is the grandson of a Cleveland bootlegger.