ITALIAN MINESTRONE
YOU WILL NEED:
- 2 onions
- 3 carrots
- 3 sticks celery
- 250g ( 80z ) potatoes
- 2 zucchini
- 90g ( 30z ) green beans
- 250g ( 80z ) cabbage
- ½ cup oil
- 45g ( 1 1/2 oz ) butter
- 1½ liters ( 5 cups ) of water
- 3 beef stock cubes
- 2 x 400g cans peeled whole tomatoes
- 310g can cannellini beans
- salt
- pepper
ITALIAN MINESTRONE RECIPE
Peel and finely chop onions; peel and chop carrots; string and chop celery; peel and dice potatoes; dice zucchini; top and tail beans, chop into small pieces; shred cabbage.
Heat oil and butter in a large pan, add onions, cook over medium heat until onions are pale golden brown. Add carrots, and cook for 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans, and cabbage. Stir in water, crumbled stock cubes, and undrained, mashed tomatoes. Bring to boil, reduce heat, cover, and sim for 1 to 2 hours or until soup is thick.
During the last 15 minutes of cooking, stir in drained and rinsed cannellini beans. Season with salt and pepper. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.
Serves 4 to 6
Also Read: ITALIAN MEATBALL SOUP