Thursday, December 31, 1998

Classic Minestrone


Ingredients
• 1 tsp virgin olive oil
• 1/4 cup water
• 1 large onion
• 4 cloves garlic minced
• 2 leeks chopped
• 1 carrot chopped
• 2 celery stalks chopped
• 1 bay leaf
• 1 TBS dried basil
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/4 tsp ground black pepper
• 1/2 cup dry red wine or vegetable stock
• 1/2 small head of red cabbage shredded
• 2 1/2 cups (20 oz) canned tomatoes chopped
• 2 cups cooked white beans 
• 6 cups water 

1 cup trimmed green beans (fresh or frozen)
• salt to taste
• Parmesan cheese (optional)
 
How to make the soup:
• Heat the oil and waer in a large soup pot and saute the onion until clear.
• add garlic, leeks, carrots and celery and saute until soft about 10 minutes.
• Add the herbs and pepper and cook, stirring briefly
• Add the vegetable stock and boil the liquid until the liquid is reduced by half about 45 minutes.
• Shred the cabbage and add to the soup along with the tomatoes and white beans
• add the water and simmer until the veggies are tender
• add the green beans and cook just until they turn bright green
• add salt
• serve with parmasean cheese (about 1 tsp per bowl)
 

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