[identity profile] midnightsjane.livejournal.com posting in [community profile] atpo_cooks
[livejournal.com profile] married_n_mich asked for this recipe. It's from the Culinary Institute of America Book of Soups, which is published by Lebhar-Friedman Books. Great soup recipe book.

Minestrone Soup:

2 tblsp. olive oil
1 ounce pancetta, chopped (I omitted this, and it's fine without it)
1 1/2 cups chopped green cabbage
1 cup chopped onions
1 cup sliced carrots
1/4 cup chopped celery
2 garlic cloves, minced
1 cup chopped and drained canned plum tomatoes
2 quarts broth (chicken or vegetable..I use vegetable)
1/2 cup peeled, diced potato
1 ounce Parmesan cheese rind
Vermicelli or angel hair pasta (spaghetti works, too), a good handfull, broken into small pieces.
1/2 cup drained canned chick peas (more if you like them)
1/3 cup drained canned kidney beans (I use the white ones)
salt and pepper to taste

Cook pancetta in oil (if using it,) about 3-5 minutes. Add the cabbage, carrots, onions, garlic and celery, cook until onions are translucent, about 6-8 minutes. Add the tomatoes, and saute another 2-3 minutes. Add the broth, potato, and parmesan cheese rind. Bring to simmer, and cook until the vegetables are tender. Don't overcook. (about 30 minutes). Add the vermicelli. (the recipe says to cook the pasta first, but I don't bother, it cooks just fine in the soup) Add the chick peas and kidney beans. Remove and discard the Parmesan rind. Season soup to taste with salt and pepper.
Serve with a little pesto drizzled over soup, and/or more parmesan cheese, if desired. I omit the pesto.




January 2017

1 234567

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 26th, 2017 09:16 am
Powered by Dreamwidth Studios