{"id":34473,"date":"2014-12-26T19:13:27","date_gmt":"2014-12-27T00:13:27","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=34473"},"modified":"2014-12-27T19:56:59","modified_gmt":"2014-12-28T00:56:59","slug":"ginger-minestrone%e7%94%9f%e5%a7%9c%e3%83%9f%e3%83%8d%e3%82%b9%e3%83%88%e3%83%ad%e3%83%bc%e3%83%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=34473&lang=en","title":{"rendered":"Ginger Minestrone
\u751f\u59dc\u30df\u30cd\u30b9\u30c8\u30ed\u30fc\u30cd"},"content":{"rendered":"

\"430\"<\/a><\/p>\n

Ginger Minestrone<\/strong><\/p>\n

I really enjoyed all the food during our vacation, but toward the end of it I started missing cooking and homemade food.<\/p>\n

<\/p>\n

It’s funny because when I’m home and I cook everyday for five days I can’t wait to go out to eat.<\/p>\n

I guess I need the combination of home cooking and eating out.<\/p>\n

Anyway, when we got home, the first thing I wanted to make was soup.<\/p>\n

Soup with lots of vegetables.<\/p>\n

Since I wanted to serve this as a meal, I decided to add pasta and turned it into minestrone.<\/p>\n

This was served with homemade rosemary bread.<\/p>\n

Nothing fancy, but we really enjoyed this home cooked meal.<\/p>\n

Ginger Minestrone<\/strong><\/p>\n

canola oil
\n2 cloves garlic, chopped
\n1 inch long ginger, chopped
\n1 onion, chopped
\n1 stalk celery, chopped
\n1 carrot, chopped
\n1 cup chopped cabbage
\n2 cups water
\n2 bay leaves
\ndried oregano
\ndried Italian herbs
\n1 can tomato sauce
\n1 cup cooked spaghetti
\n1\/2 can lima beans
\n1 ~ 1.5 tablespoon sugar
\nsalt and pepper
\nchopped parsley, to sprinkle before serving<\/p>\n

1. Cook ginger and garlic in oil.
\n2. Add onion, celery, and carrot, and continue to cook.
\n3. Add water, bay leaves and herbs. Boil and then turn it down to low heat. Continue to cook until the vegetables are cooked through.
\n4. Add the rest of the ingredients. Sprinkle chopped parsley.<\/p><\/div>\n

\"433\"<\/a><\/p>\n

\u751f\u59dc\u30df\u30cd\u30b9\u30c8\u30ed\u30fc\u30cd<\/strong><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ginger Minestrone I really enjoyed all the food during our vacation, but toward the end of it I started missing cooking and homemade food.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,28,29],"tags":[],"class_list":["post-34473","post","type-post","status-publish","format-standard","hentry","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34473"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34473\/revisions"}],"predecessor-version":[{"id":34495,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34473\/revisions\/34495"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}