Hearty Minestrone (prodigy) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Dried beans,
Salt,
1: Celery stalk,
1/4 lbs: Savoy cabbage,
2 small: Boiling potatoes,
1/4 cup: Drained canned plum tomatoes,
2 1/2 tbsp: Chopped onion,
2: Basil leaves,
1/4 tsp: Dried thyme,
2 tbsp: Olive oil,
Freshly ground black pepper,
3 ounce: Imported Italian pasta,
Directions:
THE NIGHT BEFORE, pick over the beans, rinse them, and let them soak
in a large bowl of cold water. Next day, drain the beans, put them
into a large pot and cover with 4 cups water. Add 1/2 teaspoon salt,
bring to the boil and simmer, covered for 1-to-1 1/2 hours, until the
beans are nearly tender. Wash and cut into bite-size pieces the
celery, cabbage and potato. Roughly chop the tomatoes. Chop the
onion, basil, and thyme together. Heat the olive oil in a saute pan
and soften the onion mixture in it for 5 minutes. Add the celery,
cabbage, potato, tomato, 1/4 teaspoon salt, and several grindings of
black pepper. Toss everything to coat it with the oil, then add 1/3
cup warm water. Cover and cook gently 20 minutes, until the
vegetables are almost tender. When the beans are ready, scoop out
about a quarter of them and puree them through a food mill back into
the pot. Add the vegetables from the saute pan and all their juices.
Bring the soup to a boil and stir in the pasta. Cook until the pasta
is done, 10 to 12 minutes. Taste for seasoning.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
in a large bowl of cold water. Next day, drain the beans, put them
into a large pot and cover with 4 cups water. Add 1/2 teaspoon salt,
bring to the boil and simmer, covered for 1-to-1 1/2 hours, until the
beans are nearly tender. Wash and cut into bite-size pieces the
celery, cabbage and potato. Roughly chop the tomatoes. Chop the
onion, basil, and thyme together. Heat the olive oil in a saute pan
and soften the onion mixture in it for 5 minutes. Add the celery,
cabbage, potato, tomato, 1/4 teaspoon salt, and several grindings of
black pepper. Toss everything to coat it with the oil, then add 1/3
cup warm water. Cover and cook gently 20 minutes, until the
vegetables are almost tender. When the beans are ready, scoop out
about a quarter of them and puree them through a food mill back into
the pot. Add the vegetables from the saute pan and all their juices.
Bring the soup to a boil and stir in the pasta. Cook until the pasta
is done, 10 to 12 minutes. Taste for seasoning.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp