Sunday, January 29, 2012


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. 

  • 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.    

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


  1. Yummy! Do you ever add pasta (orzo or tiny shells) to it?

  2. Hi Murph. I'm not big on pasta in soup because it gets mushy. K2 would like it, though. The more pasta the better!

  3. Yum. I love how versatile minestrone is. Yours looks delish. I love the idea of tomasqua (do you have to pressure can it because of the squash?) What about shredded cabbage? Ever throw that in the soup?


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