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Minestrone, North Beach Style

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Minestrone North Beach Style has a divine taste. Minestrone North Beach Style gets it taste from red meat mixed with cooked vegetables and topped with cheese. Minestrone North Beach Style is inspired by many chefs around the world.
Ingredients
  Cranberry beans 1 Pound (Pink)
  Water 4 Quart
  Marrow beef bones 4 (Each 3 Inches Long)
  Meaty beef shank slices 4 (Each 1 Inch Thick)
  Onions 2 Large, diced
  Diced carrots 2 Cup (32 tbs)
  Diced celery 2 Cup (32 tbs)
  Diced leeks 2 Cup (32 tbs)
  Canned solid packed tomatoes 1 Pound (1 Can)
  Salt 2 Teaspoon
  Potatoes 3 Large, diced
  Green beans 1⁄2 Pound, cut into 2 inch pieces (2 Cups)
  Zucchini 4 Small, sliced
  Shredded cabbage 3 Cup (48 tbs) (White Colored)
  Salad macaroni 1⁄2 Cup (8 tbs) (Ditalini)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried basil 2 Tablespoon
  Olive oil 2 Tablespoon
  Grated parmesan cheese 1 Tablespoon
Directions

First prepare the stock as follows: Cover the cranberry beans with the water and bring to a boil.
Boil 2 minutes; remove from heat and let stand, covered, for 1 hour.
Add the marrow beef bones and beef shank slices; bring to boiling and simmer for 2 hours.
Let cool; remove meat and bones from beans; return lean meat to soup if flavor is good.
Scoop marrow from bones and add to soup; discard bones.
Mash half the beans by rubbing through a wire strainer, or whirl in a blender with some of the liquid.
Return to whole beans in pan.
Next, prepare cooked vegetables.
Heat the 4 tablespoons olive oil or salad oil in a wide frying pan.
Add the diced onions and cook until soft.
Then add the diced carrots, celery, and leeks; cook for 5 minutes over medium heat.
Mix in the tomatoes, mashing slightly.
Simmer rapidly for 10 minutes or until most of the liquid has evaporated.
Add to the prepared bean stock; bring mixture to boiling and simmer for 30 minutes.
Season with the salt.
The raw vegetables are added at this point.
To the boiling soup, stir in the diced potatoes and cut green beans.
Simmer rapidly, uncovered, for 10 minutes; then add sliced zucchini, shredded white cabbage, and salad macaroni.
Simmer 5 minutes more.
In another pan, saute the chopped parsley, minced garlic, and dried basil in the 2 tablespoons olive oil until parsley is bright green.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef

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