|
|
|
|
 |
|
|
| Hearty Minestrone Recipe |
Category: Soups / Italian
Rating:
N/A
Servings: 6
|
|
|
Ingredients
1/4 lb dried beans
1 salt
1 celery stalk
1/4 lb savoy cabbage
2 small boiling potatoes
1/4 cup drained canned plum tomatoes
2 1/2 tablespoon chopped onion
2 basil leaves
1/4 teaspoon dried thyme
2 tablespoon olive oil
1 freshly ground black pepper
3 oz imported italian pasta
Cooking Directions:
THE NIGHT BEFORE, pick over the beans, rinse them, and let them soak in a large bowl of cold water. Next day, drain the beans, put them into a large pot and cover with 4 cups water. Add 1/2 teaspoon salt, bring to the boil and simmer, covered for 1-to-1 1/2 hours, until the beans are nearly tender. Wash and cut into bite-size pieces the celery, cabbage and potato. Roughly chop the tomatoes. Chop the onion, basil, and thyme together. Heat the olive oil in a saute pan and soften the onion mixture in it for 5 minutes. Add the celery, cabbage, potato, tomato, 1/4 teaspoon salt, and several grindings of black pepper. Toss everything to coat it with the oil, then add 1/3 cup warm water. Cover and cook gently 20 minutes, until the vegetables are almost tender. When the beans are ready, scoop out about a quarter of them and puree them through a food mill back into the pot. Add the vegetables from the saute pan and all their juices. Bring the soup to a boil and stir in the pasta. Cook until the pasta is done, 10 to 12 minutes. Taste for seasoning.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
italian,entrees,soups
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
