Minestrone
1/2 pound of dry white beans soaked in water overnight
3 quarts of salted water
4 teaspoons of olive oil
1 onion, chopped
1 clove garlic, peeled and minced
1 leek, diced
1 tablespoon of chopped parsley
2 teaspoons of basil
1 teaspoon of oregano
1 tablespoon of tomato paste
2 small tomatoes, skinned and chopped or one 28 ounce can of crushed
tomatoes, undrained
3 stalks celery, chopped
2 carrots, sliced
2 potatoes, diced
1 small turnip, peeled and diced
1 medium zucchini, diced
1/2 cup of shredded cabbage
6 cups of water
salt and pepper to taste
4 ounces of rotelle or tubulas pasta
1/2 cup of grated Parmesan cheese
Drain the beans and boil them in salted water for 1 hour, until tender,
drain and set aside.
Heat olive oil in large heavy pot. Add onion, garlic and leek, sauté for
5 minutes. Add parsley, basil, oregano and tomato paste thinned with a
little water, cook for 5 minutes more. Add tomatoes, celery, carrots,
potatoes, turnip, zucchini, cabbage, water, salt and pepper, cook over
low heat for 45 minutes. Add beans.
Add rotelle or tubular pasta to mixture, cook for 15 minutes or until
tender. Spoon into soup bowls, and serve sprinkled with grated Parmesan
cheese. Serves 6 |
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