A couple of friends and I meet for lunch once a month at the Classic Cup Cafe on Jackson Road. Most sandwiches are offered with a cup of soup and we all find it almost impossible to pass up their minestrone. Is there any way they might share this wonderful recipe with you?

Thank you!
-Dody Wyman

There are many of us who love this minestrone. It is full of great vegetables that often vary, but the broth is what makes this delightful Greek-style minestrone. Chef Deno shared his recipe with me with his compliments, and I thanked him on behalf of his many fans.

Classic Cup Minestrone

2 diced onions
1/2 stalk celery, diced
4 carrots, diced
3 potatoes, diced
16-ounce can of diced tomatoes, with juice
12-ounce can tomato puree
1 8-ounce can cooked kidney beans
1 8-ounce can cooked garbanzo beans (chick peas)
1/2 cup chopped Greek olives
salt and pepper
oregano
1 teaspoon thyme
1 teaspoon chopped garlic
1 stick of cinnamon
1 -2 tablespoons grated Parmesan cheese
1/2 gallon chicken stock, beef stock or water
olive oil
2 cups cooked pasta (penne or macaroni)

1. Place vegetables in a soup pot with olive oil, onions, celery,carrots, tomatoes,salt, pepper, oregano, thyme, garlic and cinnamon stick. Saute for 5 minutes. Add stock and tomato puree and simmer for 45 minutes or until the vegetables are tender.
2. Add potatoes and cook for 10 minutes until the potatoes are cooked. Add Parmesan cheese, pasta and beans and heat.

Looking for a favorite recipe? E-mail Marge Biancke at a2mailbox@comcast.net.