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