NAME OF THE SOUPS ORIGINS MINESTRONE ITALY Serve 4 to 5 persons Ingredients o 1/4 cup extra virgin olive oil o 1 cup chopped carrots o 1/2 cup chopped onion o 1/2 cup chopped celery o 3 or 4 finely chopped garlic cloves o 1 tablespoon tomato paste o Salt and fresh ground pepper o 2 cups cooked dried beans, or use canned kidney beans, drained o Large handful green beans, blanched in salted boiling water 3 minutes; cut into 2-inch pieces o Small bunch dark leafy greens: spinach, chard or kale, washed o 2 cups cooked bite size pasta, such as elbows, ditali or tiny shells o Grated Parmesan cheese, for serving Method Heat the olive oil in a large heavy soup pot. Add the carrots and onion. Cook for a 3-4 mintues; add the celery and cook a few minutes more to soften. Stir in the garlic, tomato paste and about 1 teaspoon salt and some black pepper. Pour in 6 cups water and bring to a simmer. Add the dried beans, partially cover the pot and cook 15 minutes at a simmer. Just before serving, stir in the green beans and spinach. Taste the soup and add more salt and pepper if you want to. Sprinkle with cheese at the table.Like all soup, this tastes great.
Posted on: Sun, 16 Jun 2013 21:17:02 +0000
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