Recipe for cooking minestrone
Recipes from Italy :: Italian Soups and Stews
2 Tbsp. olive oil
1 med. onion, peeled and chopped
2 cloves garlic, crushed
1 small leek, peeled and sliced
2 carrots, diced
2 stalks celery, sliced
7 1/2 (seven and a half) c. beef stock
1 Tbsp. tomato paste
1 (14 ounce) can white cannellini beans
3 tomatoes, chopped
2 oz. green beans, cut into 1-in. pieces
2 c. shredded cabbage
1 ounce small soup pasta
Sea salt
Freshly-ground pepper
2 Tbsp. chopped fresh Italian parsley
Freshly-grated Parmesan cheese
Heat the oil in a large, heavy pan. Cook onions, garlic, and leeks over low heat for 5 mins. Stir in the carrots, celery, stock, tomato paste, and drained beans and bring to a simmer. Cover and cook 1/2 an hour.
Stir in tomatoes and green beans and simmer 10 more mins. Stir in the cabbage and pasta. Season with salt and pepper. Cook 10 mins. or until the pasta is done.
Stir in the parsley. Garnish each bowl you serve with the Parmesan cheese.
