Wednesday, 11 September 2013

Week Two: Minestrone Soup

Minestrone Soup
·        Oil
·        Onion, chopped
·        3 carrots, peeled and  finely chopped
·        2 celery stalks, finely chopped
·        2 cups potatoes, peeled and chopped
·        2 zucchini (courgette), cut into half-circles or triangles
·        2 cloves garlic, crushed
·        1 cup green beans, cut into 1” lengths
·        1 bunch chard, finely chopped
·        1 tin tomatoes
·        3 cups water
·        2 cups cooked beans (navy, flageolet, or other)
·        1 bay leaf
·        Parmesan cheese, grated
·        Salt and pepper, to taste
·        2 cups SMALL pasta shapes (or broken pieces of spaghetti), pre-cooked
1.     In a large pot, heat oil. Add onions and fry for 2-3 minutes. Add other vegetables, one at a time, cooking 2-3 minutes each.
2.     After chard is cooked, add tomatoes, water, beans, bay leaf and cheese. Simmer until all vegetables are tender.
Season to taste. Add pasta and cook until it has warmed through.

This soup takes a bit of work, with all the peeling and chopping. I will probably use my slow cooker next time.

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