Yield:  1 Gallon

  • ½ # Dry White Beans, Dry
  • 1 T. Olive Oil
  • ½  Onion, Small Dice
  • 4 Cloves  Garlic, Minced
  • 4 Stalks  Celery, Diced
  • 6 oz.  Carrot, Julienne
  • ½ # Zucchini, Diced
  • 10 oz. Green Beans, Cut in ½″ Pieces
  • ½ # Cabbage, Diced
  • 2 ½ Qt. Vegetable Stock
  • 3 Roma Tomatoes, Concassée
  • 6 oz. Tomato Paste
  • ½ T. Fresh Oregano, Chopped
  • 1 T. Fresh Basil, Chopped
  • ½ T. Fresh Chervil, Chopped
  • 1 T. Fresh Parsley, Chopped
  • To Taste, Kosher Salt and Black Pepper
  • 4 oz. Elbow Macaroni, Cooked
  • Pinch, Chili Flakes (Optional)
  • Shredded Parmesan for Garnishing

—Soak beans in cold water overnight, then drain.

—Cover the beans with water and simmer until tender (about 40 minutes).  Reserve beans.

—Sauté onions in oil.  Add garlic, celery, carrot and cook until tender.

—Add zucchini, green beans and cabbage, one type at a time, cooking each briefly.

—Add the stock, tomato concassée and tomato paste.  Cover and simmer for 1 ½ to 2 hours.

—Stir in the chopped herbs and season to taste with kosher salt and black pepper.

—Add the drained beans and cooked macaroni.

—Bring soup back to a simmer for 10 minutes.  Serve in warm bowls with parmesan.

Published in: on June 30, 2010 at 2:38 pm  Leave a Comment  
Tags: , , ,

The URI to TrackBack this entry is: https://cookingwithclint.com/2010/06/30/minestrone/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: