Minestrone - Paolo's Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 c. dry white navy beans
3 quarts veal or beef stock
2 tsp. butter
3 tsp. olive oil
1 1/2 c. onion, diced small
1 1/2 c. carrots, diced small
1 c. celery, diced small
2 c. green cabbage, sliced
1 1/2 c. potatoes, diced small
2 1/2 Tbsp. salt
1 tsp. ground black pepper
1 1/4 c. zucchini, diced small
1 c. Roma tomatoes, seeded and diced
1/3 lb. uncooked macaroni
1/2 c. pesto
Garnish: Parmesan cheese
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Directions: |
Directions:Simmer beans with water in heavy bottom soup pan until tender (approx. 30 mins.). Heat stock in separate pan.
In large saute pan, add 1 tsp. of olive oil and diced zucchini and cook until softened over medium heat. (Zucchini is cooked separately from other vegetables to preserve its bright green color.) Set aside for later use. Bring a large pot of salted water to boil. Carefully add macaroni and cook according to package directions or until al dente. Drain macaroni and set aside.
In a thick-bottomed soup pot over medium heat, saute all vegetables except zucchini and tomatoes in butter and remaining 2 tsp. of olive oil. Add salt and pepper, and cook until softened, about 5 minutes. Add hot stock to soup pot. Add strained navy beans. Stir and simmer on low for 30 - 45 minutes. Add zucchini, tomatoes, macaroni, and pesto.
To serve, ladle into warm bowls and garnish with Parmesan cheese. |
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Number Of
Servings: |
Number Of
Servings:1 1/4 gallons |
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