0
|
|
 |
|
Recipes by
Main Ingredient
Recipes by
Course
Recipes by
Dish
Recipes by
Cuisine
Recipes by
Special Diet
|
|
|
0 |
|
0
Minestrone Soup Recipe
Serves 16
Ingredients: 1/2 cup dry cannellini or great northern beans
1/2 cup dry red kidney beans
1/2 cup dry garbanzo beans
1/2 cup dry lentils
1/4 cup dry split peas
1 small white potato, peeled and diced
4 or 5 cups chicken or beef broth
2 pk (16 oz pkgs) frozen Italian vegetables
1/4 cup olive oil
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 medium red bell pepper, stemmed, seeded and chopped
3 large stalks celery, diced
1 medium bulb fennel, chopped
1/3 cup fresh basil, chopped
1/2 cup fresh oregano, chopped
1/4 cup parsley stems, chopped
1/4 tsp dried rosemary, crushed
1 tbsp fennel seeds
1 tbsp coarse salt
1 tsp freshly ground black pepper
1 cup fresh ripe tomatoes, diced, or peeled and diced canned tomatoes
Cooked pasta or rice
Instructions: 1. Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight.
2. The next day, cook in 3 cups water 20 minutes; skim the foam from the top. Do not drain.
3. Simmer the potatoes in 1 cup broth 15 minutes; set aside. (Do not drain either preparation.)
4. In a heavy-bottomed 8-quart pot heat the olive oil over medium heat.
5. Add the onion, garlic, bell pepper, celery and fennel; saute until the onions are golden.
6. Add the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add simmered beans, undrained potato and vegetables, and tomatoes.
7. Simmer 1 hour, stirring occasionally.
8. Add a little more broth if needed.
9. Serve over pasta or rice
|
0 |
|
0
0
0 |
