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Vegetable Minestrone

Ingredients
  Red kidney beans 90 Gram
  Bone in beef shin 1 Kilogram
  Water 5 Liter
  Brown onion 1 Large, sliced
  Peppercorns 12
  Salt 2 Teaspoon
  Tomatoes 2 Large, skinned
  Olive oil 1 Tablespoon
  Celery 1 , sliced
  Carrot 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Salt pork 125 Gram, diced
  Tomato paste 1 Tablespoon
  Cauliflower 125 Gram
  Pepper 1 Pinch
  Fine spaghetti 60 Gram
  Grated parmesan cheese 1 Tablespoon (For Serving)
Directions

Soak red kidney beans in cold water overnight.
Put beef in a large saucepan with water.
Simmer, covered, for 2 hours with onion, peppercorns, drained kidney beans and salt.
Skim occasionally to clear soup.
Meat should be easily removed from bone when cooking is complete.
Chill.
Remove surface fat and onion.
Discard bones and return meat to stock.
Cut tomatoes in quarters and saute in oil over a moderate heat together with celery, carrot and garlic for 10 minutes.
(You may have to add a little more oil.) Transfer vegetables to stock, add diced salt pork, tomato paste and cauliflower cut into small sprigs, discarding any coarse pieces of stalk.
Add salt and pepper to taste.
Simmer for 40 minutes.
Add spaghetti 15 minutes before cooking is completed.
Sprinkle each serving with grated parmesan cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable

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