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MINESTRONE *** (TDJR42A)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Italian
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 c White beans -- dried soaked
5 tb Olive oil
5 c Garlic -- minced
1 ea Onion -- minced
2 ea Leeks -- white part sliced
2 ea Carrot -- sliced
1/2 ea Sm Cabbage -- shredded
2 ea Potato -- diced
1 lb Tomato -- sliced
1 ea Sm Tomato paste
6 c Water
1/4 ts Celery seed
1 ea Bay leaf
1 t Oregano
1/2 ts Thyme
1 x Sea salt -- to taste
1 x Pepper -- to taste
1 t Basil
1 ea Zucchini -- sliced thin
3/4 c Green beans -- trimmed and cu
1/4 c Peas
4 oz Spaghetti -- broken
4 tb Parsley -- chopped
1 c Parmesan cheese -- fresh grat
In heavy-bottomed soup pot, heat oil add garlic,
onion, leeks, carrots, and cabbage. Saute, stirring
over medium heat, about 10 minutes. Add presoaked
beans, potatoes, tomatoes, tomato paste, water/stock,
celery seed, Parmesan rind, bay leaf, oregano, thyme,
and *dried* basil (fresh basil should be added at the
end of the cooking. Bring to a boil, reduce heat,
cover, and simmer 2 hours, or until beans are tender.
Remove Parmesan rind and bay leaf. Add salt and
freshly ground pepper to taste, zucchini, green beans,
peas, and spaghetti and cook another 15 minutes.
Adjust seasonings. Stir in parsley and fresh chopped
basil and serve, topping each bowl with a generous
amount of freshly grated Parmesan. This freezes well.
From: Gourmet Vegetarian Feasts, by Martha Rose
Shulman, 1989 FROM: D PILEGGI (TDJR42A)
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