Rants and Raves of an American Mom

“Where is Spring?” Thick Minnestrone!



I am on the lookout for the arrival of spring… so what a treat to receive this delicious recipe for a warm and yummy minnestrone from Sherry Brescia in my inbox today.  Sherry is the food combining guru who has been helping so many people with their stomach problems and other health problems by teaching them which foods go together and which ones simply don’t!

I’m happy to pass this along, and happy slurping!

Let me know what you think of this

Hi Traci

It’s that ugly time of year. 

If you live in the Northeast or anywhere that has a winter
like Central New York, you know what I’m talking about.

Brown, dead grass on the lawn.  Muddy snowbanks melting
into dingy, gritty puddles.  Bare trees with no buds.
Cloudy, windy, rainy days where you feel you haven’t seen
the sun in weeks.

And it’s still COLD!  Come on!

This is the time of year that I make a lot of soups.
There’s nothing like sitting down to steaming, soothing,
delicious meal in a bowl on a miserable, rainy evening to
warm you from head to toe.

Here’s an outstanding minestrone soup recipe I thought you
would enjoy this time of year.  It’s nice and thick and
full of F-L-A-V-O-R.

I dare say that after eating this, it will be your (and your
family’s) favorite!

Enjoy…and let’s hope spring arrives soon.

Sherry’s “Where is spring” Thick Minestrone

1/4 cup olive oil
2 cloves garlic, minced
1 large onion, chopped
3 stalks celery, sliced
3 large carrots, sliced
10 cups vegetable broth
1 cup dried split peas
1 cup dried green lentils
1-28 oz. can crushed tomatoes
2-15 oz. cans Great Northern or cannellini beans, rinsed
and drained
1-15 oz. can garbanzo beans (chick peas), rinsed and drained
1-15 oz. can red kidney beans, rinsed and drained
3 small zucchini (or a mixture of zucchini and yellow
squash), washed and sliced
1/2 pound green beans, rinsed and cut into 1″ pieces
6 cups escarole, rinsed and chopped
Salt and pepper to taste
1/2 cup grated Romano cheese

In a large stockpot, heat oil on medium heat.  Add garlic,
onion and celery and saute until softened, about 5 minutes. 

Add vegetable broth, split peas and lentils and bring to a
boil.  Reduce heat to low and simmer for 30 minutes. 

Add carrots, tomatoes, Great Northern beans, garbanzo
beans, kidney beans and green beans; simmer another 15
minutes or until carrots, green beans, split peas and
lentils are tender. 

Add the zucchini and escarole and simmer another 5 minutes
or until zucchini is tender but not mushy.

Stir in cheese; add salt and pepper to taste.

Serve with a tossed salad and fresh Italian bread if


Doesn’t that sound great?  Make it and tell me what you

Remember there are 112 of my very best recipes in the
Great Taste No Pain recipe book.

Eating for great health NEVER tasted so good.

To your health,

Sherry Brescia

PS:  Bonnie is free of diverticulitis pain and her husband
said bye-bye to acid reflux:



Three months ago I was admitted in the hospital with
diverticulitis.  It was my first experience and I never
wanted to go through that pain again.

Three weeks ago I began to have symptoms of diverticulitis
again.  After doing some research I began your plan. 

I have been on your Great Taste No Pain plan for 9 days
and I can’t believe how much better I feel.  I have “no
pain” and more energy.  I was also having trouble sleeping
but now I sleep comfortably all night. 

My husband has also been on the plan and his acid reflux
problems have disappeared. 

I am so grateful for this information and the ability to
eliminate some of our health issues. 

Thank You. 





  1. […] “Where is Spring?” Thick Minnestrone! […]

    Pingback by Looking for “Great Taste No Pain” Recipe Book? « Rants and Raves of an American Mom — March 18, 2009 @ 5:44 am | Reply

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