FoodRecipesSoups
MINESTRONE
1 pound dried cannellini beans or
6 1/2 cups of canned cannellini beans
2 pounds vegetables, choose 4 or 5 of the following:
zucchini, spinach, leeks, turnip, chard, escarole, carrot,
celery and Savoy cabbage
2 tablespoons olive oil
2 small tomatoes, chopped
2 onions, peeled and chopped
1 clove garlic, peeled and minced
2 ounces pancetta, chopped (see cook's notes)
2 potatoes, peeled and cubed
8 ounces small pasta, such as elbow macaroni, cooked and drained
1 tablespoon chopped Italian parsley
1 tablespoon chopped fresh basil
Garnish: 4 tablespoons grated Parmesan cheese
Alternative garnish: 3 tablespoons pesto sauce (see cook's notes -
Minestrone Genovese)
Cook's notes: Pancetta is a spicy, Italian bacon that comes in a
sausage-like roll and can be purchased at Italian markets. For
Minestrone Genovese add 1 teaspoon of pesto sauce to each serving
just before serving.
Preliminaries: If using dried beans, soak overnight in 3 quarts water.
Procedure: Bring beans to boil; reduce heat to simmer and cook,
covered, for approximately 1 1/2 hours or until beans are softened;
reserve liquid.
Wash and chop all vegetables you have chosen to use.
Heat olive oil in large pot or Dutch oven. Add tomatoes, onions,
garlic and pancetta; cook until onions are transparent. Add
potatoes, vegetables and beans along with their liquid. Cook on
medium heat until vegetables are tender, adding more water if soup
gets too thick.
Add pasta and heat through. Remove from heat and stir in parsley
and basil. Cover and allow to rest 10 minutes.
Presentation: Serve with grated Parmesan cheese on the side.
Yield: Makes 8 servings.