Ingredients
MINESTRONE DI RECOARO
By Ida & Fumiano Storti
1 tbsp. butter & 2 tbsp olive oil
3 to 5 potatoes, peeled
2 to 3 cans Romano or kidney beans
1 to 2 stalks celery, large dice
2 to 3 carrots, large dice
1 to 2 onions, large dice
2 to 3 zucchini chopped
2 cloves garlic
1 cup frozen peas
3 to 4 tomatoes
1 to 2 bay leafs
Salt & pepper to taste
Directions
Heat oil & butter in a large pot.
Add garlic, onion and bay leaf.
Cook stirring until onion begins to colour.
Add all the vegetables to the onions and stir for a minute or two.
Fill the pot with water to about 3 inches from the top of the vegetables.
Bring to a boil, add the lid ajar. Reduce heat and let simmer for about 2 hours.
In another large pot place on top a pot with holes or a metal colander.
Ladle the vegetables into it and mash.
Continue to mash until you add all the liquid and all the vegetables are mashed to skins only, discard the skins. Stir, and now you have a wonderful hearty soup.
Add broken off spaghetti or soup noodles and cook until al dente.
Notes
Lina Pietrantonio notes that growing up this was her family's favorite soup.... Photo: Mary Melfi. | 
