This recipe has been a family
favourite for years. Minestrone is both tasty and nourishing. It is a meal in
itself or you can make a lighter version (see notes by the key ingredients).
Try it out for yourself.
250 g beans (kidney or haricot).
Dry version of the beans or canned.
2 T. olive oil
2 onions, chopped
2 cloves garlic, crushed
3 rashers bacon, chopped (omit in
lighter version)
5 fresh tomatoes, washed, peeled,
chopped up
1/4 cup chopped parsley,
preferably flat leaf.
10 cups beef stock (replace with
chicken stock for lighter version)
1/4 cup red wine (omit in lighter
version)
2 potatoes, chopped
1 turnip, chopped
2 carrot, chopped
1 stick/rib celery, chopped
1/4 cup tomato paste
1 sliced zucchini
1/2 cup green beans (or peas). Can
be frozen or fresh
2/3 cup elbow macaroni
1/4 cup grated cheese (preferably
cheddar)
salt & pepper
Parmesan cheese, for topping
1.
You
can either used canned beans or soak the dry beans overnight in salted water.
Drain the beans.
2.
Boil
salted water, add soaked beans, and cook slowly for 20 minutes. Then drain.
3.
Heat
the olive oil in pan. Add onion, garlic and bacon to the hot oil and gently fry
until the onions and garlic are soft and the bacon crisp. .
4.
To
this mixture, add the chopped tomato, parsley, beans, stock and wine. Cover and
simmer over low heat for around 2 hours.
5.
Add
potatoes, turnip, carrot, celery, and tomato paste. Simmer for another 15
minutes.
6.
Just
before serving, add zucchini, green beans or peas, elbow macaroni and grated
cheese. Simmer covered 10-15 minutes or until vegetables and elbow macaroni are
tender. Season with salt and pepper. Top with grated or shaved parmesan cheese
and serve. (NOTE: You may want to consider boiling the elbow macaroni in
a separate small pot and only adding the cooked, drain pasta just before
serving).
7.
Suitable
for the slow cooker.
Except reserve step 5 until the last hour and 6 until the last 10 minutes and
definitely cook the macaroni separately.
8.
Enjoy!
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