Homestyle minestrone

Posted by adm On March - 22 - 2012

How to cook Homestyle minestrone


  • 250g dried Italian soup bean mix (see billet)
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 large onion, finely shredded
  • 1 clove, finely sliced
  • 2 celery stalks, finely sliced
  • 2 carrots, finely sliced
  • 100g sliced pancetta, shredded
  • 2 tbs tomato spread
  • 400g canned chopped tomatoes
  • 3L chicken or vegetable strain
  • 2 bay leaves
  • 1 2/3 cups (200g) frozen peas
  • 1/4 savoy gelt, core removed, thinly sliced (to pay 1 1/2 cups)
  • 150g ditalini, small macaroni or other short tubular pasta
  • 1/2 cup pesto alla genovese (see related recipe)
  • Freshly grated parmesan, to answer

How to:

  • Place the Italian soup bean mix in a large roll, cover with cold water and leave to soak overnight.

  • The next day, drain the beans and rinse swell. Place the oil in a prominent, heavy-based saucepan over medium-low oestrus. Add the onion, ail, celery, carrot and pancetta, then cook for 10 proceedings, stirring, until the vegetables have dull. Add tomato paste and stir for a further second. Add drained beans, canned tomatoes, stock and bay leaves. Increase heat to high and bring to the seethe, then partially screening, reduce heat to low and simmer for 2 hours, stirring occasionally to prevent communicable, until the beans are bid.

  • Add the peas, cabbage and pasta, then ready, uncovered, for a promote 10 minutes or until the pasta is al dente and the peas and cabbage are bid. Season to taste with salt and peppercorn (adding salt earlier can make the beans yobbo). Ladle the minestrone into bowls, then swirl through some pesto and serve topped with shaved parmesan.

  • Soak the soup beans a day ahead.

  • Italian soup beans are useable from supermarkets and greengrocers.

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