Minestrone *** (tdjr42a)
Yield: 8 Servings
Ingredients:
- 1 c White beans; dried soaked
- 5 tb Olive oil
- 5 c Garlic; minced
- 1 ea Onion; minced
- 2 ea Leeks; white part sliced
- 2 ea Carrot; sliced
- 1/2 ea Sm Cabbage; shredded
- 2 ea Potato; diced
- 1 lb Tomato; sliced
- 1 ea Sm Tomato paste
- 6 c Water
- 1/4 ts Celery seed
- 1 ea Bay leaf
- 1 ts Oregano
- 1/2 ts Thyme
- 1 x Sea salt; to taste
- 1 x Pepper; to taste
- 1 ts Basil
- 1 ea Zucchini; sliced thin
- 3/4 c Green beans; trimmed and cu
- 1/4 c Peas
- 4 oz Spaghetti; broken
- 4 tb Parsley; chopped
- 1 c Parmesan cheese; fresh grat
Instructions:
In heavy-bottomed soup pot heat oil add garlic onion leeks carrots and cabbage. Saute stirring over medium heat about 10 minutes. Add presoaked beans potatoes tomatoes tomato paste water/stock celery seed Parmesan rind bay leaf oregano thyme and *dried* basil (fresh basil should be added at the end of the cooking. Bring to a boil reduce heat cover and simmer 2 hours or until beans are tender. Remove Parmesan rind and bay leaf. Add salt and freshly ground pepper to taste zucchini green beans peas and spaghetti and cook another 15 minutes. Adjust seasonings. Stir in parsley and fresh chopped basil and serve topping each bowl with a generous amount of freshly grated Parmesan. This freezes well. From: Gourmet Vegetarian Feasts by Martha Rose Shulman 1989 FROM: D PILEGGI (TDJR42A)
