Minestrone

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Minestrone

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Minestrone is a classic vegetable soup enjoyed throughout Italy. However,

northerners prefer it made with beef stock, butter, rice, and ribbon pasta,

while southerners enjoy this version with tomatoes, garlic, olive oil, and

tubular pasta. Serve with crusty bread.

 

Cuisine: Italy

Prep Time: 25 Minutes

Cooking Time: 2 Hours

Yield: 8 Servings

Source: EthnicGrocer

>printable version

 

 

 

 

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Ingredients - Click on a shopping cart to view an individual product. Click

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1/2 pound(s) Cannellini beans, dried

1 cup(s) Onion, diced

1 tablespoon(s) Garlic, minced

2 Celery, ribs, diced

2 Carrot, peeled and diced

1 Zucchini, medium, diced

8 ounce(s) Green beans, cut in ½-inch pieces

1/2 pound(s) Cabbage, diced

3 quart(s) Vegetable stock

14 ounce(s) Tomatoes, canned, chopped

1 teaspoon(s) Oregano, dried

1 teaspoon(s) Basil, dried

4 ounce(s) Orzo

1 tablespoon(s) Chervil, freshly chopped

1 tablespoon(s) Parsley, freshly chopped

to taste Sea salt

Vegan Parmesan cheese, for garnish

to taste Black pepper, freshly ground

1 tablespoon(s) Olive oil

 

 

 

 

 

 

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Instructions

 

Soak beans in cold water for 1 hour; drain.

Cover the beans with water and simmer until tender, about 45 minutes.

Reserve.

Heat oil and sauté onions, add garlic, celery, and carrots and cook for 3

minutes.

Add zucchini, green beans, and cabbage, except the tomatoes, and sauté

briefly.

Add the stock, tomatoes with their juice, oregano, and basil. Cover and

simmer for 1 to 1-½ hours.

Add the drained beans and orzo. Cook until the pasta is tender, adding water

if soup is too thick.

Stir in chervil and parsley and adjust the salt and pepper to taste.

Serve in warm bowls garnished with parmesan cheese.

 

 

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