"Hunger is the best sauce in the world."--Cervantes

Minestrone Recipe

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This recipe for Minestrone, by , is from South Cove Savory, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise
Added: Saturday, February 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Extra Virgin Olive Oil
Package pre-sliced pancetta cut into 1/4 to 1/2 inch pieces
1 large potato diced into 1 inch cubes
2 stalks celery cut into 1 inch pieces
3 carrots cut into 1/2 inch pieces
1 onion diced coursely
1 medium zucchini cut into 1/2 inch pieces
1 medium yellow squash cut into 1/2 inch pieces
1 red bell pepper cut into 1 inch pieces
1 small eggplant cut into 1 inch cubes
6 ripe plum tomatoes
1 cup water
Salt
Pepper
Grated Parmesan cheese

Directions:
Directions:
In a large pot generously cover the bottom with olive oil. Add pancetta and cook over medium heat until golden and crispy.
Add the potatoes, celery, carrots and onion. Cook until they start to get tender, about 12 minutes. Add the zucchini, squash, bell pepper, eggplant and the water. Reduce heat to medium low and cover. Cook until the vegetables are tender but not mushy about 30-45 minutes.
Salt and pepper to taste.
Serve in soup bowl and top with grated parmesan cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
about 1 hour 15 minutes
Personal Notes:
Personal Notes:
We have found that adding the water helps to draw out the flavors and juices of the vegetables in the winter when the vegetables are not as fresh.
In the summer time when the vegetables can be bought right from the nearby farmstand they are juicier and more flavorful. The water may be omitted from the recipe. If you like a brothier soup the water can still be added.

 

 

 

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