Minestrone

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.

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