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Minestrone Soup

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Ingredients
  Dried kidney beans/Haricot beans 4 Ounce (125 Grams)
  Salt pork 4 Ounce, diced (125 Grams)
  Garlic 1 Clove (5 gm), chopped / ground
  Onion 1 Small, sliced
  Water/Cold stock 5 Cup (80 tbs) (Add A Couple Of Soup Cubes If Water Is Used)
  Carrots 2 , sliced
  Celery stalks 2 , finely sliced
  Cabbage head 1⁄4 Small, finely sliced
  Tomatoes 3 , chopped
  Frozen peas 4 Ounce (125 Grams)
  Macaroni 3 Ounce (90 Grams)
  Rice 1 Ounce (30 Grams)
  Salt To Taste
  Pepper To Taste
  Parsley 2 Teaspoon, chopped
  Cheese 2 Tablespoon, freshly grated
Directions

GETTING READY
1) Soak the kidney or haricot beans in cold water overnight.
2) Drain, cover with fresh water, bring to a boil and simmer for 2 hours.

MAKING
3) In a heavy based saucepan, saute salt pork until brown.
4) Stir in the garlic and onion and saute for a few minutes.
5) Stir in the stock, carrot and celery, then bring to a boil and simmer for a few minutes.
6) Stir in the cabbage and tomato, simmer over a very low heat for another 1 1/2 hours.
7) Before serving, stir in the peas, macaroni and rice and cook for about 20 minutes, until tender.
8) Taste and adjust the seasoning with salt and pepper.
9) Lastly, stir in the finely chopped parsley.

SERVING
10) Sprinkled the Minestrone Soup with the grated cheese and serve hot.

TIPS
If the soup is too thick, stir in a little water, vegetable stock or beef stock.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
240 Minutes
Servings: 
6

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