Midwest Minestrone

This version of Minestrone makes me chuckle a little as it is such a Midwestern adaptation to traditional Minestrone. I love soups because they are so easy to modify and a classic Minestrone would have been exactly what this recipe represents, a gathering of scraps and leftover vegetables as well as any available pasta. Feel free to modify and let me know how it goes.

Midwest Minestrone

2 TBL butter
1 medium onion diced
3/4 c. cabbage sliced
1 leek diced
1/4 tsp. basil
1/4 tsp. oregano
1 turnip diced
1 potato diced
1 carrot diced
1 tomato diced
1 clove garlic chopped
1 tsp. chopped parsley
7 c. chicken stock
5 1/2 oz. tomato juice
2 1/2 oz. spaghetti
Pinch celery seed and thyme
Grated Parmesan cheese to taste

Heat butter in large sauce pan. When hot add onion, cabbage, leek, and season to taste. Add basil, oregano, and remaining spices. Cover and cook for 4 minutes over low heat. Add turnip, potato, and carrot, mix well. Continue cooking covered 3 to 4 minutes over medium heat.

Add tomato, garlic, parsley and pour in broth and tomato juice. Stir and bring to boil. Season soup well and cook uncovered for 5 minutes over low heat. Break spaghetti in thirds and add to soup. Season and continue cooking for 12 minutes over medium heat until pasta is cooked.

Sprinkle with Parmesan cheese and serve.