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
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Ingredients
  1. 2 tablespoons oil
  2. 2 onions, chopped small
  3. 2 cloves garlic
  4. 500g prepared small white beans
  5. 4 tomatoes, peeled and chopped
  6. 1/4 cup parsley
  7. 9 cups stock
  8. 1/4 cup red wine
  9. 1 carrot, diced
  10. 2 potatoes, diced
  11. 1 stalk of celery, chopped
  12. 1/4 cup tomato paste
  13. 1 courgette, chopped
  14. 1/2 cup green beans
  15. 1/2 cup small dried pasta
  16. 1/4 cup cheddar cheese, grated
  17. Salt & pepper
  18. Parmesan, sliced thinly (optional)
Instructions
  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
Balagan Recipes http://balaganrecipes.info/

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