Minestrone Soup

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

Steven Thomas

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

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