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Minestrone

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Ingredients/Components

cloves garlic, minced - 2 item
chicken broth - 1 item
carrots - 2 item
stalks celery - 2 item
olive oil - 1/4 c
tomato paste - 1 Tbsp
potato - 1 item
fresh spinach - 1/2 lb
string beans - 1/4 lb
medium red onion - 1 item
cannellini beans
chopped fresh Italian parsley - 2 Tbsp
small head savoy cabbage - 1/2 item
slices bacon or 3 slices pancetta - 3 item

How to make minestrone:

Rinse beans and drain well. Remove stems of spinach. Wash cabbage and spinach. Cut spinach and cabbage leaves into thin strips and steam, with only the water left on the leaves after washing, until tender but not soggy. Drain and set aside. Cut carrots, potato, onion, celery and string beans into small pieces. Chop together parsley, garlic and bacon or pancetta.

Heat olive oil in a large, deep kettle over medium low heat. Add parsley mixture and saute about 5 minutes. Stir in vegetables, except spinach and cabbage and saute about 10 minutes, stirring often. Add spinach and cabbage and enough broth to cover vegetables. Stir in tomato paste and simmer about 30 minutes. Add cannellini beans and simmer until heated through. Serve with grated Parmesan cheese. Serves six to eight.

Variations: Add 1/2 cup rice or small macaroni. Leftover cooked chicken or sausage can be added for a heartier soup.

Recipe categories: Pasta, Beans, Chickpeas/garbanzos.

Rating:

3.3

Average rating: 3.3, total votes: 8

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