Post by andieangel on Sept 26, 2005 15:30:48 GMT -5
I absolutely love this soup. It is truly a meal. I've never known anyone who ate it and was still hungry and I yet to come across someone who does not ask for the recipe.
1 lb beef stew cut into bite sized pieces (optional) ***
1 can of cannellini beans, drained
1 can diced tomatoes
1 large zucchini cubed (leave peel on)
1 large onion, diced
3 carrots, peeled and sliced
2 ribs celery sliced into bite sized pieces
1 lb swiss chard, chopped (I usually just cut it into strips - don't make to small it will shrink a lot in water) *
2 c chopped green cabbage
2 c chicken broth **
1/2 c dry red wine (optional)
1 c water (can use broth instead)
1/4 - 1/2 c small pasta, like orzo
1T oregano
1T basil
1T rosemary
salt and pepper to taste
3T olive oil
2-3 clove garlic, chopped
2/3c grated parmesan plus more for finishing
fresh basil for finishing
Now before I begin, minestrone is a sort of peasant stew so it is meant to be thick. If you wanted more liquid, add another 2 c of broth.
* - If you do not want to ise chard, substitute it for a bunch of spinach. Do not use the regular spinach in the bag, those leaves are too big. If you cannot find a bunch of spinach look for the bag of spinach that says "baby spinach"
** - can substitute beef or vegetable broth.
*** - if you do not want to use meat, that's fine. You can add a par boild potato that has been peeled and cubed in place of the meat.
o.k. here we go!
1. heat olive oil in a large stockpot (make sure pot has lid befor eyou start) get oil hot (should smell kinda nutty)
2. place meat into pot and brown.
3. add onions. stir until translucent
4. add celery and carrots. cook until the carrots start to get tender.
5. add zucchini. mix well and cook for 3-4 min.
6. add tomatoes and garlic. cook for 5 min.
7. add dry herbs and mix well.
8. then add wine. cook until wine reduces (that means boils away a bit)
9. then add cabbage, beans, chard. mix well
10. add broth and water. cover with lid and bring to a boil. Boil for a few min. and reduce heat to simmer. simmer for 45 min.
11. add pasta. mix well and simmer for 10 min.
12. add cheese and mix well
13. turn off heat and let soup "rest" for 10 min.
serve! top it off with cheese and fresh basil
1 lb beef stew cut into bite sized pieces (optional) ***
1 can of cannellini beans, drained
1 can diced tomatoes
1 large zucchini cubed (leave peel on)
1 large onion, diced
3 carrots, peeled and sliced
2 ribs celery sliced into bite sized pieces
1 lb swiss chard, chopped (I usually just cut it into strips - don't make to small it will shrink a lot in water) *
2 c chopped green cabbage
2 c chicken broth **
1/2 c dry red wine (optional)
1 c water (can use broth instead)
1/4 - 1/2 c small pasta, like orzo
1T oregano
1T basil
1T rosemary
salt and pepper to taste
3T olive oil
2-3 clove garlic, chopped
2/3c grated parmesan plus more for finishing
fresh basil for finishing
Now before I begin, minestrone is a sort of peasant stew so it is meant to be thick. If you wanted more liquid, add another 2 c of broth.
* - If you do not want to ise chard, substitute it for a bunch of spinach. Do not use the regular spinach in the bag, those leaves are too big. If you cannot find a bunch of spinach look for the bag of spinach that says "baby spinach"
** - can substitute beef or vegetable broth.
*** - if you do not want to use meat, that's fine. You can add a par boild potato that has been peeled and cubed in place of the meat.
o.k. here we go!
1. heat olive oil in a large stockpot (make sure pot has lid befor eyou start) get oil hot (should smell kinda nutty)
2. place meat into pot and brown.
3. add onions. stir until translucent
4. add celery and carrots. cook until the carrots start to get tender.
5. add zucchini. mix well and cook for 3-4 min.
6. add tomatoes and garlic. cook for 5 min.
7. add dry herbs and mix well.
8. then add wine. cook until wine reduces (that means boils away a bit)
9. then add cabbage, beans, chard. mix well
10. add broth and water. cover with lid and bring to a boil. Boil for a few min. and reduce heat to simmer. simmer for 45 min.
11. add pasta. mix well and simmer for 10 min.
12. add cheese and mix well
13. turn off heat and let soup "rest" for 10 min.
serve! top it off with cheese and fresh basil
