Michigan Minestrone Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Dried Butter Beans,
2 ounce: Streaky Bacon, chopped
1 tbsp: Olive oil,
1 medium: Onion, peeled and finely chopped
1 Clove: garlic, peeled and crushed
2 Sticks: celery, finely chopped
1 large: Carrot, peeled and finely chopped
1/4 small: Cabbage, shredded
2 ounce: Pepperoni Salami, sliced
14 ounce: Canned Chopped Tomatoes,
1 tbsp: Tomato Puree,
20 fl oz: Chicken Stock,
Salt and Pepper,
Bayleaf, Majoram and Fresh Rosemary
Crusty bread to serve,
Directions:
Soak beans in cold water for 5 hours, or overnight. Drain, put in a
saucepan and add enough water to cover. Bring to the boil and boil
for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes,
until just tender. Drain and put to one side. Cook bacon in a large
pan until crisp. Add olive oil, onion, garlic, celery and carrot.
Cook, gently, stirring often, for 5 minutes. Add cabage and salami
snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs
and cooked beans into pan. Bring to the boil, then simmer for 45 min
until soft. Remove herbs. Serve with crusty bread.
Source: CHAT Magazine
Source from luhu.jp
saucepan and add enough water to cover. Bring to the boil and boil
for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes,
until just tender. Drain and put to one side. Cook bacon in a large
pan until crisp. Add olive oil, onion, garlic, celery and carrot.
Cook, gently, stirring often, for 5 minutes. Add cabage and salami
snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs
and cooked beans into pan. Bring to the boil, then simmer for 45 min
until soft. Remove herbs. Serve with crusty bread.
Source: CHAT Magazine
Source from luhu.jp
Tags
Soups