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Minestrone Soup

StevesCooking's picture
  Tomatoes 411 Gram (good quality, canned)
  Sun dried tomatoes 50 Gram, roughly chop
  Peas 50 Gram
  Cooked ham 80 Gram, chop (good quality)
  Parmesan cheese 20 Gram (1 rind)
  Potato 1 , dice
  Garlic 3 Clove (15 gm), peeled
  Celery stalk 2 , slice
  Carrots 2 , slice
  Red onion 1 Medium, chop
  Cauliflower florets 50 Gram
  Button mushroom 100 Gram, slice
  Cabbage 130 Gram, shredded
  Black eyed peas 150 Gram
  Chicken stock 3 Cup (48 tbs) (good quality or homemade)
  Water 3 Cup (48 tbs)
  Rigatoni pasta 150 Gram (about 3 handfuls)
  Fresh italian flat leaf parsley 2 Tablespoon (good handful)
  Dried oregano 1 Teaspoon
  Dried basil 1 Teaspoon
  Olive oil 2 Tablespoon
  White fish 50 Gram, cooked (Optional)
For garnish
  Parsley 1 Teaspoon
  Grated parmesan cheese 1 Teaspoon
  Fresh garlic 1 Clove (5 gm), slice
  Ground black pepper To Taste
  Olive oil 1⁄4 Teaspoon

1. Preheat oven to 350 degree F.

2. Place a heavy bottomed pan on medium flame and heat olive oil in it.
3. Drop onion, carrot, mushroom, celery, ham, potato, cauliflower, sun dried tomatoes, and cabbage in it.
4. Season with salt and pepper. Give it a good stir. Cook for about 15 minutes or until lightly caramelized.
5. After 5 minutes throw oregano and dried basil. Stir and cook further.
6. Add tomatoes, peas, chicken stock, water, and Parmesan rind in pan. Stir well.
7. Cover the pan, pop it in oven and cook for 2 hours. Stir and add 1 cup of water half way through.
8. Throw parsley, black eyed peas, salt, pepper, and Rigatoni pasta. Stir and continue to cook until done.

9. In a serving bowl, ladle soup and garnish it with parsley, cheese, and garlic. Sprinkle salt and pepper.

10. Drizzle olive oil, top it with white fish and serve soup hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
180 Minutes
Ready In: 
200 Minutes

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