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Rich Italian Minestrone

Italian.Chef's picture
  Dried beans 1⁄4 Pound (White / Pink / Red Kidney)
  Olive oil 3 Tablespoon
  Onions 2 Small, coarsely chopped
  Bacon slices 2 , 1 inch pieces
  Garlic 2 Clove (10 gm), finely chopped
  Dried marjoram 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Fresh tomatoes/1 1/2 cups chopped canned italian plum tomatoes 4 , peeled, seeded and chopped
  Red wine 1 Cup (16 tbs)
  Carrots 2 Large, cut into 1/2 inch pieces
  Turnip 1 Small, cut into 1/2 inch cubes
  Celery stalk 1 , cut into 1/2 inch pieces
  Cabbage 1⁄2 Small, cut into 1/2 by 2 inch julienne pieces
  Small pasta 2 Ounce (Little Shells / Little Stars Shapes)
  Salt To Taste
  Freshly ground black pepper To Taste
  Freshly grated parmesan cheese 1 Cup (16 tbs)

1. Soak the beans in water to cover overnight and drain just before adding to the soup.
2. On the next day, heat the oil in a large souppot and saute the onions and bacon. Add the garlic, marjoram, basil, and thyme and cook until the garlic just begins to turn color. Add the tomatoes and pour in the red wine. Let mixture come to a boil and add the drained beans.
3. Add 3 pints of hot water to the souppot, bring to a boil, turn down the heat, and let simmer steadily for 2 hours.
4. Add carrots to the pot and, 15 minutes later, add the turnips. Five minutes before serving, add the celery, cabbage, and pasta. Add salt and pepper and stir in 2 tablespoons of parmesan cheese.

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