Maced Minestrone

Name: Maced Minestrone
Total time: 45 min
Yield: 8 cups
Cuisine: italian
Ingredients: 2 tablespoons safflower oil; 2 tablespoons unsalted butter; 1 large onion, diced; 1/2 cup diced celery; 2 cups diced peeled carrots (about 6 medium carrots); 1 cup diced peeled potatoes, preferably yellow Finn; 1 cup diced red bell peppers; 1 cup diced stewed tomatoes; 1/4 teaspoon cayenne; 1/4 teaspoon ground ginger; 3/4 teaspoon ground mace; 6 cups rich chicken broth; 1/2 cup chopped basil

By Molly O'Neill

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; The Spicing On the Cake

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:8 cups

2tablespoons safflower oil
2tablespoons unsalted butter
1large onion, diced
½cup diced celery
2cups diced peeled carrots (about 6 medium carrots)
1cup diced peeled potatoes, preferably yellow Finn
1cup diced red bell peppers
1cup diced stewed tomatoes
¼teaspoon cayenne
¼teaspoon ground ginger
¾teaspoon ground mace
6cups rich chicken broth
½cup chopped basil

Ingredient Substitution Guide

Preparation

Step 1
In a large kettle over medium heat, heat the oil and butter. Add the onion and cook, stirring, until it is softened, about 2 minutes. Add the celery, carrots, potatoes and red bell peppers and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomatoes, cayenne, ginger, mace and chicken broth and bring to a boil. Lower the heat and simmer, uncovered, until the vegetables are very tender, about ½ hour. Stir in the basil and serve.