Minestrone

All summer long, I can dozens of quarts of tomatoes and squash.   We call it tomasqua.  We use it to make tomato sauces and soups and all sorts of wonderful things. 

Last week, I used it to make this lovely minestrone. 

I like minestrone.    A lot. 

The recipe I'm going to give you is not very exact in some places.  And it makes a lot.  It's OK to be all loosey-goosey with the proportions.  It will be delicious anyway. 

Minestrone

• 1 onion
• many cloves of garlic
• a couple of tablespoons of oil and/or butter

• 1 quart of tomasqua + 1 pint of tomatoes   OR
• 2 cans tomatoes + 1 medium summer squash chopped

• 4 cups chicken stock
• 1 can garbanzos
• 1 can white beans
• some dried basil
• some dried oregano
• dash pepper
• dash salt
• dash sugar

Peel the onion and garlic.  Chop finely and saute in the oil/butter until transparent.   Really transparent.  Add the rest of the ingredients and simmer for several hours.    

Notes:  

• You can add carrots if you want to.   I always forget.  
• It's usually better the next day.