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Vegetable Minestrone Recipe
|Red kidney beans||90 Gram|
|Bone in beef shin||1 Kilogram|
|Brown onion||1 Large, sliced|
|Tomatoes||2 Large, skinned|
|Olive oil||1 Tablespoon|
|Celery||1 , sliced|
|Carrot||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Salt pork||125 Gram, diced|
|Tomato paste||1 Tablespoon|
|Fine spaghetti||60 Gram|
|Grated parmesan cheese||1 Tablespoon (For Serving)|
Serving size: Complete recipe
Calories 3879 Calories from Fat 2185
% Daily Value*
Total Fat 243 g373.3%
Saturated Fat 88.1 g440.7%
Trans Fat 0 g
Cholesterol 740.8 mg
Sodium 6600 mg275%
Total Carbohydrates 163 g54.2%
Dietary Fiber 31.7 g126.9%
Sugars 35.5 g
Protein 255 g510.8%
Vitamin A 274.4% Vitamin C 235.1%
Calcium 47.7% Iron 165%
*Based on a 2000 Calorie diet
Put beef in a large saucepan with water.
Simmer, covered, for 2 hours with onion, peppercorns, drained kidney beans and salt.
Skim occasionally to clear soup.
Meat should be easily removed from bone when cooking is complete.
Remove surface fat and onion.
Discard bones and return meat to stock.
Cut tomatoes in quarters and saute in oil over a moderate heat together with celery, carrot and garlic for 10 minutes.
(You may have to add a little more oil.) Transfer vegetables to stock, add diced salt pork, tomato paste and cauliflower cut into small sprigs, discarding any coarse pieces of stalk.
Add salt and pepper to taste.
Simmer for 40 minutes.
Add spaghetti 15 minutes before cooking is completed.
Sprinkle each serving with grated parmesan cheese.