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Cheesy Minestrone

Chef.at.Home's picture
Ingredients
  Dried flageolet/Haricot / white kidney beans 1⁄2 Cup (8 tbs), soaked overnight
  Olive oil 1 Tablespoon
  Onions 2 Medium, chopped
  Garlic 2 Clove (10 gm), crushed
  Dried parsley 1 Teaspoon
  Dried basil 1 Teaspoon
  Zucchini 2 , chopped
  Hard white cabbage 1 Cup (16 tbs), chopped
  Turnip 1 Medium, chopped
  Carrots 2 , chopped
  Potatoes 2 Medium, chopped
  Celery stick 3 , chopped
  Tomatoes 4
  Tomato paste 1 Tablespoon
  Water 2 Cup (32 tbs)
  Macaroni 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
Directions

Drain the beans and rinse.
Boil fast for 10 minutes, then turn down the heat and simmer gently for 50-60 minutes.
Heat the oil in a very large saucepan and saute the onion and garlic.
Add the herbs and continue to saute.
Add the prepared vegetables to the saucepan and stir over a medium heat for about 5 minutes.
Peel the tomatoes (plunge them into boiling water for 1-2 minutes, then into cold water, and remove the skins).
Chop the tomatoes finely, removing the larger seeds.
Add the tomatoes and the tomato paste to the vegetable mix and cover all with the water.
Put a lid on the pan and simmer slowly for 45-60 minutes, until the vegetables are tender.
Add the macaroni and the cooked beans to the soup, with a little extra water if necessary, and cook for another 15 minutes, stirring well.
Season with salt and pepper.
Ladle into soup bowls and sprinkle with a little Parmesan cheese.

Recipe Summary

Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Bean

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