thanks to Chef John of foodwishes.com again for the inspiration. 🙂 really quick, easy, and DIY soup for those cold, stormy nights we’ve been having lately.
3 cloves of garlic, minced
1 medium red onion, chopped
2 stalks mustard leaves, chopped
1 small red bell pepper, chopped
2 medium tomatoes, seeded and peeled
1 skinless longganisa
1/2 broth cube dissolved in 2 cups of water
1 tbsp olive oil
salt & pepper
1/2 cup tomato sauce
1 tsp tomato paste
2/3 cup macaroni, uncooked
again, most of these are guestimates of how much i used. it’s better if you watch the video and guesstimate for your personal taste as well. 🙂 i made an overhaul, actually, of the recipe substituting what i had in the refrigerator. so can you still call it minestrone? i don’t know! haha!
pancetta is now longganisa. celery is now mustasa. chicken broth is now beef broth cube dissolved. and since i didn’t think munggo would go well with this, i didn’t add them. kidney beans weren’t in sight in the house so i didn’t add em. no cabbage as well so i just threw in the mustasa leaves with the stalks. 😀 that’s a major overhaul of the recipe don’t you think? hehe… but it was nice to have this last night while the weather was cold. 🙂 really flavorful and goes well with bread. i couldn’t afford something from French Baker so i used pandesal. 😀