Receta Classic Minestrone
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 4

Ingredientes

1/3 c. Extra virgin olive oil
1 c. Minced onion
1 c. Diced carrots
1 c. Diced celery
1/2 c. Great northern beans soaked
1 x Bay leaf
1 x Thyme sprig
4 c. Beef stock Rind of a piece of Parmesan cheese (optional)
2 c. Italian canned tomatoes and their juice Salt to taste Freshly-grnd black pepper to taste

2 c. Diced potatoes
2 c. Diced zucchini
2 c. Shredded savoy cabbage
1 c. Small pasta shells
3 lrg Garlic cloves
1 1/2 c. Fresh basil leaves
1/2 c. Freshly-grated Parmesan cheese
1/2 c. Extra-virgin extra virgin olive oil - (to 2/3 c.) Salt to taste Freshly-grnd black pepper to taste

In a casserole heat extra virgin olive oil. Add in onions and cook till golden brown, about 5 to 7 min. Then add in celery and carrots and cook over low heat, stirring occasionally, for 5 min. Add in beans, bay leaf, thyme and toss for 1 minute. Then add in the Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful, with the amount of salt since Parmesan rind will add in a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add in potatoes, zucchini, savoy cabbage and cook for 20 min more or possibly till the vegetables are tender. Finally, add in your pasta and cook, covered for about 10 min. Season to taste with salt and pepper, ladle into bowls and serve with the pesto enrichment.
For the pesto: In a food processor or possibly blender combine garlic, basil leaves, grated Parmesan. With the motor running drizzle in the extra virgin olive oil. Transfer to a bowl and season to taste with salt and pepper.
This recipe yields 4 servings.