minestrone; basic veg stock

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this recipe include how to make her vegetable stock

 

 

 

* Exported from MasterCook *

 

Molise Minestrone with Pasta and Chickpeas; Vegetable Stock

 

Recipe By :Ursula Ferrigno: Truly Madly Pasta

Serving Size : 6 Preparation Time :0:00

Categories : Information New Import

Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

~Minestrone di Pasta e Ceci~

4 tablespoons olive oil

1 onion -- finely chopped

2 carrots -- finely chopped

2 celery stalks -- finely chopped

2 1/2 cups cooked chickpeas -- or rinsed canned

1 cup cooked cannellini beans -- or rinsed canned

2/3 cup tomato puree

2 fresh rosemary sprigs

7 ounces conchiglie (shell Pasta)

freshly grated Parmesan cheese -- to serve

VEGETABLE STOCK:

1 onion -- halved

7 dried cloves

3 celery stalks

2 carrots

2 leeks -- (2 or 3)

1 handful potato peelings -- well cleaned

2 garlic cloves -- halved

olive oil -- a little

3 fresh bay leaves -- torn

1 handful fresh flat-leaf parsley with stems

sea salt and freshly ground black pepper

 

1. First make the vegetable stock. Stud the onion halves with the cloves and

coarsely chop the other vegetables and potato peelings. Heat the oil in a large

heavy-bottom saucepan. Add all the vegetables and saute until lightly colored.

Add the remaining ingredients with cold water to cover and very lightly season

with salt and pepper. Bring to a boil, skim well, lower the heat, and simmer

gently, uncovered, 25 to 35 minutes.

 

2. Toward the end of the simmering time, heat the 4 tablespoons oil in a large

saucepan over low heat. Add the finely chopped vegetables and saute, stirring

frequently, 5 to 7 minutes.

 

3. Add the chickpeas and cannellini beans, stir well to mix, then continue

sauteing 5 minutes. Stir in the tomato puree and 1/2 cup water and simmer,

stirring, 2 to 3 minutes.

 

4. Strain the stock, discarding the solids. Add 2 1/2 cups of the stock, one of

the rosemary sprigs, and salt and pepper to taste. Bring to a boil, then cover

and simmer gently, stirring occasionally, 1 hour.

 

5. Add the remaining stock and the pasta. Bring to a boil, stirring, then lower

the heat and simmer, stirring frequently, until the pasta is al dente, or tender

but still firm to the bite, 7 to 8 minutes. Taste and adjust the seasoning.

 

6. Remove the rosemary sprig and serve the soup hot in warm bowls, topped with

the cheese and fresh rosemary leaves.

 

VARIATION:

Instead of the chickpeas, you can use a variety of other legumes, such as

borlotti or even butter beans.

 

Source:

" Rizzoli New York 2003 "

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Per Serving (excluding unknown items): 427 Calories; 12g Fat (24.2% calories

from fat); 15g Protein; 67g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

173mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 2

Fat.

 

NOTES : Typical of the Molise region, this recipe delivers double carbohydrates

for long term energy. The flavor of rosemary works well with almost all types of

legumes. [Conchiglie [kon-KEE-lyay] Italian for " seashells " or conch shells.]

 

Nutr. Assoc. : 0 0 0 0 0 0 27283 0 0 4365 0 0 0 2130706543 0 0 0 2130706543 0 0

0 2130706543 2130706543