Free Recipe Italian Minestrone
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Italian Minestrone Recipe
1 c Dried navy beans
4 tb Olive oil
1 c Onion; coarsely chopped
1 Clove garlic; minced
10 c Chicken broth
2 tb Tomato paste
1-1/2 c Cabbage; shredded
4 md Tomatoes with green chilis;
-peeled and chopped
1 tb Fresh oregano; chopped
-==OR== 1/2 teaspoon dried
-oregano, crumbled
1 bn Fresh basil leaves; chopped
-==OR== 1/2 teaspoon dried
-basil, crumbled
Salt; to taste
Freshly ground black pepper;
-to taste
2 Carrots; thinly sliced
1 c Broken vermicelli; uncooked
2 sm Zucchini; thinly sliced
1/2 c Parmesan cheese; fresh
-grated
Italian Minestrone Preparation
Put navy beans in a bowl, cover with boiling water & allow to rest for 1 hour. Drain beans. Heat olive oil in an 8 to 10 quart pan. Add onion & garlic & cook over moderate heat until golden. Add drained beans & broth, cover pan & simmer for about an hour, or until beans are tender. Add a few tablespoons of the hot broth to the tomato paste in a small bowl, stirring until the paste has dissolved, then add the mixture to the pot along with the cabbage, tomatoes, herbs, salt & pepper. Simmer for 15 minutes. Add the carrots & vermicelli & simmer another 15 minutes. Check the seasoning. Adjust if you think it needs more of the herbs or S & P. Add zucchini & simmer for 5 minutes. Serve immediately & pass the Parmesan Please! NOTES : Nutritional Analysis per serving: 215 calories, 11 grams fat, 19 grams carbohydrates, 10 grams protein, 7 milligrams cholesterol, 844 milligrams sodium, 48 percent of calories from fat. Recipe by: Good Old Food by Irena Chalmers, Barron”s, 1988 Volume 01 Number 588 by Christopher E. Eaves <cea260@airmail.net> on Jan 23, 1998
Cooking Temperature:
Recipe Serves: 8
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