Minestrone Soup

21 Feb 2003   | Beans · Italian · Soup · Vegetarian

I adapted this from an Israel cookbook, translated from Hebrew. Then tweaked – as I do. The quantity is a meal for 6-8 people. The original recipe used dried beans, but I’m lazy, but not so lazy that I use bought stock – made my own.

Steven Thomas

Minestrone Soup

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Ingredients Method

Ingredients
  

  • 2 tablespoons oil
  • 2 onions chopped small
  • 2 cloves garlic
  • 500 g prepared small white beans
  • 4 to matoes peeled and chopped
  • 1/4 cup parsley
  • 9 cups stock
  • 1/4 cup red wine
  • 1 carrot diced
  • 2 potatoes diced
  • 1 stalk of celery chopped
  • 1/4 cup tomato paste
  • 1 courgette chopped
  • 1/2 cup green beans
  • 1/2 cup small dried pasta
  • 1/4 cup cheddar cheese grated
  • Salt & pepper
  • Parmesan sliced thinly (optional)

Method
 

  1. Sauté onion and garlic in oil
  2. Add white beans, tomatoes, parsley, stock, wine, carrot, potatoes, celery and tomato paste to onion mixture
  3. Cook for 20-30 minutes in closed pot
  4. Just before you’re going to serve, add courgette, green beans, pasta and cheese and cook for another 10-15 minutes
  5. Season with salt and pepper
  6. Garnish with parmesan

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