MINESTRONE - Italian Cooking
MINESTRONE
Serves 8-10 Italian Cooking
8oz dried white cannellini beans
2 tbsps olive oil
1 large ham bone, preferably prosciutto
1 onion, chopped
2 cloves garlic, crushed
4 sticks celery, sliced
2 carrots, diced
1 small head Savoy cabbage or 1lb fresh spinach, well washed
4oz green beans, cut into 1 inch lengths
8oz tomatoes, peeled, seeded and diced
1 dried red chili pepper
10 cups water (or half beef stock)
Salt and pepper
1 sprig fresh rosemary
1 bay leaf
3 potatoes, peeled and cut into small dice
3 zucchini, trimmed and cut into small dice
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
Grated Parmesan cheese
Salt and pepper
1. Place the beans in a large bowl, cover with cold water and leave to soak overnight.
2. Heat the oil in a large stock pot and add ham bone, onion and garlic. Cook until onion has softened but not colored. Add the celery, carrots, cabbage and green beans. If using spinach, reserve until later.
3. Drain the beans and add them to the pot with the tomatoes and the chili pepper. Add the water and bring to the boil, skimming the surface as necessary. Add the rosemary and bay leaf and simmer, uncovered, until the beans are tender, about 11/4 hours.
4. Add the potatoes and cook for the further 20 minutes.
5. Add the zucchini and spinach and cook, skimming the surface, about 20 minutes longer. Remove the ham bone, rosemary and bay leaf and add basil and parsley. Serve with Parmesan cheese.
Step 1 Soak beans overnight in enough water to cover. They will swell in size.
Step 3 Using a metal spoon, skim any fat from the surface of the soup as it cooks.
Time
Preparation takes about 20 minutes plus overnight soaking for the beans. Cooking takes about 2 hours.
Watchpoint
The beans must be thoroughly cooked - it can be dangerous to eat them insufficiently cooked.
Serving Ideas
If desired, cooked pasta may be substituted for the potatoes and added at the end of cooking time.
Variation
Other varieties of white beans may be used and canned beans may also be used. If using canned beans, add them with zucchini and spinach. Other vegetables such as broccoli, turnips, leeks or quartered Brussels sprouts, may be substituted.
Serves 8-10 Italian Cooking
8oz dried white cannellini beans
2 tbsps olive oil
1 large ham bone, preferably prosciutto
1 onion, chopped
2 cloves garlic, crushed
4 sticks celery, sliced
2 carrots, diced
1 small head Savoy cabbage or 1lb fresh spinach, well washed
4oz green beans, cut into 1 inch lengths
8oz tomatoes, peeled, seeded and diced
1 dried red chili pepper
10 cups water (or half beef stock)
Salt and pepper
1 sprig fresh rosemary
1 bay leaf
3 potatoes, peeled and cut into small dice
3 zucchini, trimmed and cut into small dice
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
Grated Parmesan cheese
Salt and pepper
1. Place the beans in a large bowl, cover with cold water and leave to soak overnight.
2. Heat the oil in a large stock pot and add ham bone, onion and garlic. Cook until onion has softened but not colored. Add the celery, carrots, cabbage and green beans. If using spinach, reserve until later.
3. Drain the beans and add them to the pot with the tomatoes and the chili pepper. Add the water and bring to the boil, skimming the surface as necessary. Add the rosemary and bay leaf and simmer, uncovered, until the beans are tender, about 11/4 hours.
4. Add the potatoes and cook for the further 20 minutes.
5. Add the zucchini and spinach and cook, skimming the surface, about 20 minutes longer. Remove the ham bone, rosemary and bay leaf and add basil and parsley. Serve with Parmesan cheese.
Step 1 Soak beans overnight in enough water to cover. They will swell in size.
Step 3 Using a metal spoon, skim any fat from the surface of the soup as it cooks.
Time
Preparation takes about 20 minutes plus overnight soaking for the beans. Cooking takes about 2 hours.
Watchpoint
The beans must be thoroughly cooked - it can be dangerous to eat them insufficiently cooked.
Serving Ideas
If desired, cooked pasta may be substituted for the potatoes and added at the end of cooking time.
Variation
Other varieties of white beans may be used and canned beans may also be used. If using canned beans, add them with zucchini and spinach. Other vegetables such as broccoli, turnips, leeks or quartered Brussels sprouts, may be substituted.
MINESTRONE - Italian Cooking
Reviewed by Unknown
on
05:43
Rating:
Reviewed by Unknown
on
05:43
Rating:
