Minestrone Recipe
Ingredients
| 1/2 lb. haricot beans | ||
| Garlic | 1 Clove (5gm) | |
| Onion | 1 | |
| Shallots | 6 | |
| Celery stick | 3 | |
| Carrots | 2 | |
| Potatoes | 2 | |
| Oil | 1 Tablespoon | |
| Parsley | 1 Teaspoon, chopped | |
| Basil | 3/4 Teaspoon | |
| Tomato Paste | 1 Tablespoon | |
| Elbow macaroni | 1 Cup (16 tbs) | |
| Chicken stock | 2 Pint | |
| Salt, pepper | ||
| Grated parmesan cheese | ||
Directions
Green beans could be used instead of haricot, but would not require overnight soaking.
Soak beans overnight in cold water; drain.
Boil in salted water about 1 hour or until tender; drain and reserve.
Prepare vegetables: crush garlic, chop onion and shallots, peel, seed, and chop tomatoes, chop celery and 1 carrot, slice the other carrot, peel and chop potatoes.
Heat oil in large saucepan, saute garlic, onion, shallots, parsley and basil until lightly browned.
Add tomato paste and cook, stirring, 5 minutes.
Add tomatoes, celery, carrots, potatoes and stock.
Bring to the boil; reduce heat, simmer gently 45 minutes to 1 hour or until vegetables are tender; add the beans.
Add macaroni and cook 10 minutes or until tender.
Season to taste with salt and pepper.
Soak beans overnight in cold water; drain.
Boil in salted water about 1 hour or until tender; drain and reserve.
Prepare vegetables: crush garlic, chop onion and shallots, peel, seed, and chop tomatoes, chop celery and 1 carrot, slice the other carrot, peel and chop potatoes.
Heat oil in large saucepan, saute garlic, onion, shallots, parsley and basil until lightly browned.
Add tomato paste and cook, stirring, 5 minutes.
Add tomatoes, celery, carrots, potatoes and stock.
Bring to the boil; reduce heat, simmer gently 45 minutes to 1 hour or until vegetables are tender; add the beans.
Add macaroni and cook 10 minutes or until tender.
Season to taste with salt and pepper.
Chef
