Minestrone Recipe
Ingredients
| Haricot Beans- 100 gm small | ||
| Cold Water- as required | ||
| Lard or Dripping- 25 gm | ||
| Unsmoked Bacon- 1 thick rasher, rinded and chopped | ||
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Carrots | 1 , scraped | |
| Celery- 2 stalks., scrubbed and chopped | ||
| Tomatoes | 225 Gram, skinned | |
| Tomato Puree- 2 x 15 ml spoons | ||
| White Stock- 900 ml or Water and Chicken Stock Cube- 1 cube | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| White Cabbage- 1/4 small, washed and finely shredded | ||
| Small Pasta Shells or Rings- 2 x 15 ml spoons | ||
| Parmesan cheese | 1 Teaspoon, finely grated (To finish:) | |
Directions
GETTING READY
1) In a bowl, place the haricot beans with cold water to cover and soak overnight or with boiling water to cover and soak for 1 hour.
2) Pour off the water and allow the beans to drain well.
MAKING
3) In the cooker, melt the lard or dripping, and saute bacon, onion, garlic, carrots and celery until the vegetables are lightly coloured.
4) Stir in the haricot beans, tomatoes, tomato puree, stock or water and stock cube, salt and pepper.
5) See that the cooker is not more than half full.
6) Put the lid on the cooker, heat to high pressure and cook for 5 minutes.
7) Lower the pressure slowly.
8) Check for the tenderness of beans, if still hard cook for 5 minutes more at high speed and lower the pressure slowly. If beans are tender the leave as it is.
FINALIZING
9) Stir in the cabbage and pasta, well together.
10) Raise the pressure to high and cook for 5 minutes more.
11) Lower the pressure gently.
12) Check for the seasoning and adjust if needed, spoon into warm soup bowls.
SERVING
13) Serve hot sprinkled with Parmesan cheese.
1) In a bowl, place the haricot beans with cold water to cover and soak overnight or with boiling water to cover and soak for 1 hour.
2) Pour off the water and allow the beans to drain well.
MAKING
3) In the cooker, melt the lard or dripping, and saute bacon, onion, garlic, carrots and celery until the vegetables are lightly coloured.
4) Stir in the haricot beans, tomatoes, tomato puree, stock or water and stock cube, salt and pepper.
5) See that the cooker is not more than half full.
6) Put the lid on the cooker, heat to high pressure and cook for 5 minutes.
7) Lower the pressure slowly.
8) Check for the tenderness of beans, if still hard cook for 5 minutes more at high speed and lower the pressure slowly. If beans are tender the leave as it is.
FINALIZING
9) Stir in the cabbage and pasta, well together.
10) Raise the pressure to high and cook for 5 minutes more.
11) Lower the pressure gently.
12) Check for the seasoning and adjust if needed, spoon into warm soup bowls.
SERVING
13) Serve hot sprinkled with Parmesan cheese.
Chef
