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Minestrone

chef.gonzalo's picture
Ingredients
  Dry navy beans 1 1⁄2 Cup (24 tbs), rinsed and soaked overnight in water
  Water 9 Cup (144 tbs)
  Carrots 2 Medium, chopped to make 1 cup
  Bacon slices 6
  Onion 1 Large, chopped to make 1 cup
  Celery stalks 2 , chopped to make 1 cup
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 32 Ounce, cut up (2 Cans, 16 Ounce Each)
  Cabbage 2 Cup (32 tbs), finely shredded
  Zucchini 2 Medium, sliced to make 2 cups
  Salt 2 Teaspoon
  Dried basil 1 Teaspoon, crushed
  Ground sage 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fine noodles/Whole wheat noodles - 1/2 cups 3 Ounce (1 1/2 Cups)
Directions

MAKING
1. In a saucepan, combine beans and the water; bring the mixture to boil.
2. Reduce heat; simmer for about 2 minutes; remove from heat; cover and let it stand for 1 hour but do not drain.
3. Add carrots; Cover and simmer for about 3 hours.
4. In a saucepan, cook bacon till crisp, drain and crumble; reserving 2 tablespoons drippings in pan and set aside.
5. Cook onion, celery, and garlic in reserved drippings till vegetables are almost tender; drain.
6. Add to beans along with un-drained tomatoes, cabbage, zucchini, salt, basil, sage, and pepper; bring the mixture to boil.
7. Stir in the noodles; reduce heat and simmer for about 25 minutes more or till noodles are tender.
8. Stir in crumbled bacon before serving.

SERVING
9. Arrange the soup into individual serving bowl and top each serving with grated cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
200 Minutes
Servings: 
4

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