2-Hours Minestrone Recipe
Are you looking for people's choice Minestrone recipe? The popular Italian Minestrone which is served as Appetizer, is sure to tickle your taste buds. The key ingredient here is vegetable. Serve this Minestrone at the table today and watch it disappear in delight!
Ingredients
250 g (8 oz) dried haricot beans, soaked overnight in cold water to cover
3 tablespoons olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 rindless streaky bacon rashers, finely chopped
6 tomatoes, skinned and chopped
1.8 litres (3 pints) water
600 ml (1 pint) Beef Stock
1 courgette, diced
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
2 tablespoons tomato puree
2 carrots, diced
2 celery sticks, finely sliced
1/2 Savoy cabbage, finely shredded
250 g (8 oz) fresh shelled or frozen peas
50 g (2 oz) dried spaghetti, broken into small pieces or small pasta shapes
1 tablespoon chopped parsley
150 g (5 oz) grated Parmesan cheese
Salt and pepper
Directions
1. Drain the beans thoroughly in a colander, then rinse under cold running water and drain again.
2. Heat the oil in a large saucepan, add the onions, garlic and bacon and cook over a moderate heat until the onions are transparent, but not brown, and the bacon is crisp.
3. Stir in the tomatoes, the measured water and stock, then add the courgette, beans, marjoram, thyme and tomato puree. Bring the mixture to the boil, skimming off the scum as it rises to the surface with a slotted spoon. Lower the heat and simmer, covered, for about 2 hours, or until the beans are tender.
4. Add the carrots and celery and cook over a moderate heat for a further 15 minutes, then add the cabbage, peas and pasta. Cook for 15-18 minutes, or until the vegetables and pasta are tender.
5. Add a little more water if the soup is too thick. Add the parsley, season to taste with salt and pepper and stir in 50 g (2 oz) of the Parmesan.
2. Heat the oil in a large saucepan, add the onions, garlic and bacon and cook over a moderate heat until the onions are transparent, but not brown, and the bacon is crisp.
3. Stir in the tomatoes, the measured water and stock, then add the courgette, beans, marjoram, thyme and tomato puree. Bring the mixture to the boil, skimming off the scum as it rises to the surface with a slotted spoon. Lower the heat and simmer, covered, for about 2 hours, or until the beans are tender.
4. Add the carrots and celery and cook over a moderate heat for a further 15 minutes, then add the cabbage, peas and pasta. Cook for 15-18 minutes, or until the vegetables and pasta are tender.
5. Add a little more water if the soup is too thick. Add the parsley, season to taste with salt and pepper and stir in 50 g (2 oz) of the Parmesan.
