Minastronay Chris Style
Cathy Powers
This recipe is spelled wrong on purpose. I just wanted to make that perfectly clear.
ingredients
- 2 Big Cans Tomato Puree
- 1 Large Can of Tomato Paste
- 1 Cube of Vegetable Bouillon
- 2 Medium Yellow Onions
- 1 2-lb Bag of Carrots, sliced
- Potatoes (I usually use a variety)
- 3 Cloves of Garlic sliced or to taste
- 2 Medium Zucchini
- 2 Bay Leaves
- 2 Cans of White Kidney Beans
- 2 Cans of Red Kidney Beans
- Italian Seasoning (liberally)
- Salt to taste
- Pepper to taste
- Butter
- Feel free to add other root veggies such as parsnips and rutabaga. Shallots also can add flavor.
directions
- 1
Brown the onions in a large pot with butter. Add the root veggies and garlic and a little water. I usually allow the carrots and things get a little head-start by steaming them in a little water. Except for potatoes, beans and zucchini, add all other ingredients and let cook on low heat for as at least an hour or long as possible. Add water to correct consistency keeping it fairly thick.
- 2
After first hour add potato, zucchini and beans and cook another hour.
- 3
Serve in a bowl over egg dumplings (see recipe in pasta section) or macaroni.
notes
We all get to take some of this home.
Source: Christopher Balint
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