Minestrone recipe

Minestrone

Minestrone is a chunkier version of the minestra soup. It contains some meat pieces, potatoes and pasta. Minestrone is quite filling, and can be served with fresh bread as a stand alone snack or meal. It is especially appreciated during cold winter days. Although, I have specified certain vegetables to be used, minestrone can be made with just about any vegetable that you have lying around.

Serves: 4

Ingredients:

3 large tablespoons white haricot beans (soaked overnight)
3 pints of stock
3 large carrots (diced)
3 sticks of celery (sliced)
1 large onion (sliced)
3 tablespoons olive oil
2 leeks (sliced)
2 cloves garlic (crushed)
2 rashers of fat bacon (cut in small pieces)
1/4 of a small cabbage (shredded)
1 can of tomatoes
3 oz of small pasta shells
bouquet garni
salt and pepper (to taste)
Parmesan cheese (grated)

Method:

1. Soak haricot beans overnight then drain, put in a pan with about 1 pint of stock.

2. Bring slowly to the boil and simmer for at least 30 minutes.

3. Meanwhile dice the carrots and slice the celery and onion.

4. Heat the oil in a large saucepan, put in the prepared vegetables and fry gently for about 5 minutes.

5. Slice the leeks and cut bacon into small pieces.

6. Crush the garlic and shred the cabbage.

7. Pour rest of the stock into the pan and bring to the boil.

8. Add sliced leeks, tomatoes, and the bouquet garni.

9. Season to taste.

10. Add the beans with their stock.

11. Simmer gently for 30 minutes, then add the shredded cabbage and the pasta shells.

12. Cook gently until the vegetables are thoroughly cooked and soup is of a good flavour.

13. Serve with a separate bowl of grated Parmesan cheese.

From : http://www.italiantraditionalfood.com