Every household naturally cooks every meal from scratch. Or wishes they could. This is not a gor-met recipe, and you would not see my mother-in-law every making this. As written, it makes a lot of soup that will be hot and satisfying with good hearty bread. Lots of vegetables, but beware, lots of salt and it’s not coming from a grating of Grana Padano. This was a gift from another winery that finagled it out of a famous Basque restaurant, both of whom will remain nameless unless they call me and want to claim credit. It is given to you as we received it: happy to have it and happy to pass it on. Make healthier versions (Lipton soup!) as time dictates.
Meanwhile, it is good with the Mafalda for the cool and cold
evenings ahead. P.S. We did make the Mafalda from scratch.
3 cloves garlic
1 large yellow onion
3 stalks celery
˝ cube butter
1 head green cabbage
6 white potatoes
4 zucchini (optional)
1 package dry chicken noodle soup (Lipton)
6 cubes chicken bullion
2 – 15 ounce can tomato sauce
Sauté garlic, onion, celery in about ˝ cube butter. Add cut up cabbage, potatoes, carrots and squash. Cover with about 3 quarts water (probably a little more to get soup consistency).
Add noodle soup and bouillon and tomato sauce.
Salt and pepper to taste.
Simmer for about 2 ˝ hours.