Minestrone Soup Recipe
You can use canned beans (use a good quality brand, I recommend S&W or Bush's) or you can cook dry beans.
If starting with dry beans, soak about 3/4 cup of dry beans overnight in cold water (or pour boiling water over the beans and soak for 1 hour). Drain. Cover with a couple inches of salted water and bring to a boil. Reduce heat and simmer for an hour, or until tender enough to eat. Then drain and use in this recipe as directed.
If starting with dry beans, soak about 3/4 cup of dry beans overnight in cold water (or pour boiling water over the beans and soak for 1 hour). Drain. Cover with a couple inches of salted water and bring to a boil. Reduce heat and simmer for an hour, or until tender enough to eat. Then drain and use in this recipe as directed.
Ingredients :
- 1/4 cup extra virgin olive oil
- 3/4 cup chopped onion
- 3/4 cup chopped carrot
- 3/4 cup chopped celery
- 1 Tbsp minced garlic
- 1 bay leaf
- 2 sprigs of fresh thyme or a teaspoon of dried thyme
- 1/4 teaspoon fennel seeds, crushed
- 1 yukon gold potato, peeled and cut into 3/4-inch chunks
- 2 cups sliced savoy or curly cabbage
- 1 zucchini, cut into 3/4-inch chunks
- 2 medium fresh ripe tomatoes (romas if available), cored, peeled, chopped
- 6 cups chicken stock
- 1 15-ounce can of cannellini or great northern white beans, drained (about 1 1/2 cups cooked white beans)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper
- Parmesan cheese, grated for garnish
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