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Soup
of the Month
'Carmen's
Minestrone Soup'
You
need a big saucepan for this.
Also...
a clove of garlic peeled & crushed
a large onion peeled & chopped
2 rashers streaky bacon de rinded & chopped
1 tbsp tomato puree
2oz haricot or red beans pre-soaked overnight
2 med carrots chopped small
2 sticks celery chopped small
3-4 tomatoes skinned & chopped
4oz white cabbage shredded
2oz frozen peas
2oz pasta (spaghetti, noodle)
2pts vegetable stock
chopped parsley, grated cheese to taste
Then...
Gently fry bacon, onion & garlic in a little oil until soft
& turning brown. mix the soaked beans & liquid with
the stock & add to the bacon mix. Bring to the boil then
simmer for approx one & half hours or until the beans are
cooked, then season well with salt and pepper. Add the chopped
carrots, celery & tomatoes and simmer until just soft, then
add the pasta & cook some more. When pasta softens, add
the shredded cabbage and peas and simmer until softened &
cooked through. Remove from heat, stir in tomato puree, taste
& adjust seasoning to suit. Serve with chopped parsley &
plenty of grated cheese sprinkled on top.
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