Minestrone, North Beach Style Recipe
Minestrone North Beach Style has a divine taste. Minestrone North Beach Style gets it taste from red meat mixed with cooked vegetables and topped with cheese. Minestrone North Beach Style is inspired by many chefs around the world.
Ingredients
STOCK:
1 pound cranberry (or pink) beans
4 quarts water
4 marrow beef bones, each 3 inches long
4 slices meaty beef shank, each 1 inch thick
COOKED VEGETABLES:
4 tablespoons olive oil or salad oil
2 large onions, diced
2 cups diced carrots
2 cups diced celery
2 cups diced leeks
1 can (1 lb.) solid pack tomatoes
A bout 2 teaspoons salt
RAW VEGETABLES:
2 or 3 large potatoes, diced
2 cups (1/2 lb.) green beans, cut in 2-inch pieces
4 small zucchini, sliced
3 cups shredded white cabbage
1/2 cup salad macaroni (ditalini)
1/2 cup chopped parsley
1 clove garlic, minced
2 tablespoons dried basil
2 tablespoons olive oil
Grated Parmesan cheese
Directions
First prepare the stock as follows: Cover the cranberry beans with the water and bring to a boil.
Boil 2 minutes; remove from heat and let stand, covered, for 1 hour.
Add the marrow beef bones and beef shank slices; bring to boiling and simmer for 2 hours.
Let cool; remove meat and bones from beans; return lean meat to soup if flavor is good.
Scoop marrow from bones and add to soup; discard bones.
Mash half the beans by rubbing through a wire strainer, or whirl in a blender with some of the liquid.
Return to whole beans in pan.
Next, prepare cooked vegetables.
Heat the 4 tablespoons olive oil or salad oil in a wide frying pan.
Add the diced onions and cook until soft.
Then add the diced carrots, celery, and leeks; cook for 5 minutes over medium heat.
Mix in the tomatoes, mashing slightly.
Simmer rapidly for 10 minutes or until most of the liquid has evaporated.
Add to the prepared bean stock; bring mixture to boiling and simmer for 30 minutes.
Season with the salt.
The raw vegetables are added at this point.
To the boiling soup, stir in the diced potatoes and cut green beans.
Simmer rapidly, uncovered, for 10 minutes; then add sliced zucchini, shredded white cabbage, and salad macaroni.
Simmer 5 minutes more.
In another pan, saute the chopped parsley, minced garlic, and dried basil in the 2 tablespoons olive oil until parsley is bright green.
Boil 2 minutes; remove from heat and let stand, covered, for 1 hour.
Add the marrow beef bones and beef shank slices; bring to boiling and simmer for 2 hours.
Let cool; remove meat and bones from beans; return lean meat to soup if flavor is good.
Scoop marrow from bones and add to soup; discard bones.
Mash half the beans by rubbing through a wire strainer, or whirl in a blender with some of the liquid.
Return to whole beans in pan.
Next, prepare cooked vegetables.
Heat the 4 tablespoons olive oil or salad oil in a wide frying pan.
Add the diced onions and cook until soft.
Then add the diced carrots, celery, and leeks; cook for 5 minutes over medium heat.
Mix in the tomatoes, mashing slightly.
Simmer rapidly for 10 minutes or until most of the liquid has evaporated.
Add to the prepared bean stock; bring mixture to boiling and simmer for 30 minutes.
Season with the salt.
The raw vegetables are added at this point.
To the boiling soup, stir in the diced potatoes and cut green beans.
Simmer rapidly, uncovered, for 10 minutes; then add sliced zucchini, shredded white cabbage, and salad macaroni.
Simmer 5 minutes more.
In another pan, saute the chopped parsley, minced garlic, and dried basil in the 2 tablespoons olive oil until parsley is bright green.
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