Minestrone
Grant
An unbeatable soup, easy to make.
ingredients
- 2 tablespoons good olive oil
- 1 oz of pancetta or 2 strips of bacon
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks with leaves, chopped
- 1 sprig of fresh rosemary or 1 teaspoon dried
- 1/4 fresh basil leaves, tightly packed, chopped
- 1/4 cup of fresh parsley, tightly packed, chopped
- 3 cloves of garlic, minced
- 1/3 head of red or green cabbage, chopped
- 3 swiss chard leaves or spinach, chopped
- 1 14 oz can of diced tomatoes
- optional: 2 baked potatoes, chopped
- 1 16 oz can of pinto or cannelini beans
- 10 cups of canned low-salt chicken stock or fresh stock or water or mix
- 4 oz of orzo or other small pasta
directions
- 1
Heat bacon/pancetta in 1 tablespoon of oil, 2-3 minutes
- 2
Add and cook all the fresh vegetables, stirring all the while, until wilted, 5-10 minutes. Add tomatoes. Cover and cook on medium for 10 minutes.
- 3
Mash half the beans with a ricer or potato masher, add beans and stock.
- 4
Bring to a boil, reduce heat to low and simmer, partially covered, for 30 minutes. Remove rosemary sprig. Stir in orzo or other pasta. Simmer for 15 minutes.
- 5
Drizzle a bit of olive oil over each serving, salt and pepper to taste.
- 6
Much better on days 2 and 3!
notes
from the new Joy of Cooking
Source: Grant
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