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2-Hours Minestrone

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Ingredients
  Dried haricot beans 8 Ounce, soaked overnight in cold water to cover (250 Gram)
  Olive oil 3 Tablespoon
  Onions 2 , finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Rindless streaky bacon rashers 2 , finely chopped
  Tomatoes 6 , skinned and chopped
  Water 3 Pint (1.8 Liter)
  Beef stock 1 Pint (600 Milliliter)
  Courgette 1 , diced
  Chopped fresh marjoram/1 teaspoon dried marjoram 1 Tablespoon
  Chopped fresh thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Tomato puree 2 Tablespoon
  Carrots 2 , diced
  Celery sticks 2 , finely sliced
  Savoy cabbage 1⁄2 , finely shredded
  Shelled peas 8 Ounce (250 Gram, Fresh / Frozen)
  Dried spaghetti/Small pasta shapes 2 Ounce, broken into small pieces (50 Gram)
  Chopped parsley 1 Tablespoon
  Grated parmesan cheese 5 Ounce (150 Gram)
  Salt To Taste
  Pepper To Taste
Directions

1. Drain the beans thoroughly in a colander, then rinse under cold running water and drain again.
2. Heat the oil in a large saucepan, add the onions, garlic and bacon and cook over a moderate heat until the onions are transparent, but not brown, and the bacon is crisp.
3. Stir in the tomatoes, the measured water and stock, then add the courgette, beans, marjoram, thyme and tomato puree. Bring the mixture to the boil, skimming off the scum as it rises to the surface with a slotted spoon. Lower the heat and simmer, covered, for about 2 hours, or until the beans are tender.
4. Add the carrots and celery and cook over a moderate heat for a further 15 minutes, then add the cabbage, peas and pasta. Cook for 15-18 minutes, or until the vegetables and pasta are tender.
5. Add a little more water if the soup is too thick. Add the parsley, season to taste with salt and pepper and stir in 50 g (2 oz) of the Parmesan.

Recipe Summary

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

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