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Minestrone Soup

creative.chef's picture
Ingredients
  Pork fat 2 Ounce (50 Grams Or 4 Tablespoons)
  Diced bacon 2 Ounce (50 Grams Or 1/3 Cup)
  Chopped white onion 1 Ounce, shredded (25 Grams Or 1/8 Cup)
  Leek 1 , shredded
  Water 3 Pint (1.8 Liters Or 7 1/2 Cups)
  Carrot 1 , finely diced
  Turnip 1 , finely diced
  Potato 1 , finely diced
  Stalk celery 1 , finely diced
  Shredded cabbage 2 Ounce (50 Grams / 3/4 Cup)
  Tomatoes 2 , skinned, deseeded and chopped
  Diced french beans 2 Ounce (50 Grams)
  Peas 2 Ounce (50 Grams Or 1/2 Cup)
  Rice vermicelli 2 Ounce (50 Grams)
  Garlic 1 Clove (5 gm), peeled
  Ham fat 1 Ounce (25 Grams Or 2 Tablespoons)
  Basil/Marjoram 1 Pinch
  Chopped parsley 1 Teaspoon (2 Grams)
Directions

1 Melt the pork fat in a large pan, add the diced bacon, chopped onion and shredded leek and cook gently for 5 minutes.
2 Add the water and bring to the boil. Add the carrot, turnip, potato, celery, cabbage and tomatoes. Cook for a further 25 minutes.
3 Add the French beans, the peas, and the rice or vermicelli and simmer gently for a further 45 minutes, skimming carefully from time to time.
4 Pound the garlic with the ham fat, the basil or marjoram, and the chopped parsley. Add this mixture to the soup, boil for 5 minutes and serve.
Tip: For extra flavour, a pinch of saffron powder can be added with the bacon and chopped onion.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pork
Servings: 
6

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