Minestrone Recipe
Ingredients
| Olive or Vegetable Oil- 4 tablespoons | ||
| Bacon Rashers- 3nos, rinds removed and diced | ||
| Onions | 1 , chopped | |
| Carrots | 1 , peeled | |
| Potato | 1 Small, peeled | |
| Celery- 3 stalks, sliced | ||
| Cabbage- 1/2 heart, shredded | ||
| Leeks | 1 , sliced | |
| Tomatoes | 1 , chopped | |
| Frozen peas | 4 Ounce, thawed | |
| Dried Haricot Beans- 4 oz., soaked overnight in cold water | ||
| Tomato puree | 2 Tablespoon | |
| Chicken stock | 1 3/4 Pint | |
| Mixed herbs | 2 Teaspoon, dried | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Raw Spaghetti- 1 oz., broken into pieces | ||
| Parmesan Cheese- to serve, grated | ||
Directions
GETTING READY
1) In a saucepan, heat oil and saute bacon until well coloured.
2) Stir in the onions, carrots, potatoes, celery, cabbage, leeks, tomatoes and peas.
3) Put the lid on and simmer for 5 minutes or until the vegetables are just tender, stirring occasionally.
MAKING
4) Pour of the water from beans and refresh under cold running water.
5) Stir in the beans with the tomato puree, mixed herbs and seasoning.
6) Pour the in stock and bring to the boil.
7) Put the lid on and simmer for 1 hour.
FINALIZING
8) Add the spaghetti 10 minutes before the end of cooking.
9) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
10) Seal, label, and freeze the container.
SERVING
11) Serve hot with Parmesan cheese on side.
12) If using frozen soup, in a saucepan, place the frozen soup and reheat gently on top of stove, stirring occasionally.
13) Serve as mentioned in step 9.
1) In a saucepan, heat oil and saute bacon until well coloured.
2) Stir in the onions, carrots, potatoes, celery, cabbage, leeks, tomatoes and peas.
3) Put the lid on and simmer for 5 minutes or until the vegetables are just tender, stirring occasionally.
MAKING
4) Pour of the water from beans and refresh under cold running water.
5) Stir in the beans with the tomato puree, mixed herbs and seasoning.
6) Pour the in stock and bring to the boil.
7) Put the lid on and simmer for 1 hour.
FINALIZING
8) Add the spaghetti 10 minutes before the end of cooking.
9) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
10) Seal, label, and freeze the container.
SERVING
11) Serve hot with Parmesan cheese on side.
12) If using frozen soup, in a saucepan, place the frozen soup and reheat gently on top of stove, stirring occasionally.
13) Serve as mentioned in step 9.
Chef
