Side Pannel
Hearty Minestrone
Hearty Minestrone
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Main Dish, Italian
Ingredients List
- 1/4 lb Dried beans
- Salt
- 1 Celery stalk
- 1/4 lb Savoy cabbage
- 2 sm Boiling potatoes
- 1/4 c Drained canned plum tomatoes
- 2 1/2 tb Chopped onion
- 2 Basil leaves
- 1/4 ts Dried thyme
- 2 tb Olive oil
- Freshly ground black pepper
- 3 oz Imported Italian pasta
Directions
THE NIGHT BEFORE, pick over the beans, rinse them, and let them soak in a
large bowl of cold water. Next day, drain the beans, put them into a large
pot and cover with 4 cups water. Add 1/2 teaspoon salt, bring to the boil
and simmer, covered for 1-to-1 1/2 hours, until the beans are nearly
tender. Wash and cut into bite-size pieces the celery, cabbage and potato.
Roughly chop the tomatoes. Chop the onion, basil, and thyme together. Heat
the olive oil in a saute pan and soften the onion mixture in it for 5
minutes. Add the celery, cabbage, potato, tomato, 1/4 teaspoon salt, and
several grindings of black pepper. Toss everything to coat it with the oil,
then add 1/3 cup warm water. Cover and cook gently 20 minutes, until the
vegetables are almost tender. When the beans are ready, scoop out about a
quarter of them and puree them through a food mill back into the pot. Add
the vegetables from the saute pan and all their juices. Bring the soup to a
boil and stir in the pasta. Cook until the pasta is done, 10 to 12 minutes.
Taste for seasoning.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
large bowl of cold water. Next day, drain the beans, put them into a large
pot and cover with 4 cups water. Add 1/2 teaspoon salt, bring to the boil
and simmer, covered for 1-to-1 1/2 hours, until the beans are nearly
tender. Wash and cut into bite-size pieces the celery, cabbage and potato.
Roughly chop the tomatoes. Chop the onion, basil, and thyme together. Heat
the olive oil in a saute pan and soften the onion mixture in it for 5
minutes. Add the celery, cabbage, potato, tomato, 1/4 teaspoon salt, and
several grindings of black pepper. Toss everything to coat it with the oil,
then add 1/3 cup warm water. Cover and cook gently 20 minutes, until the
vegetables are almost tender. When the beans are ready, scoop out about a
quarter of them and puree them through a food mill back into the pot. Add
the vegetables from the saute pan and all their juices. Bring the soup to a
boil and stir in the pasta. Cook until the pasta is done, 10 to 12 minutes.
Taste for seasoning.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
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