fall & winter
pg. 37
ISBN. 978-1-36-774228-4
offered as an exclusive PDF download for bitcoin
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Title. minestrone soup
ingredients.
1 cup white beans
1 tbsp olive oil
2 oz pancetta, diced
1 yellow onion, finely
chopped
1 celery rib, diced
2 carrots, diced
1 zucchini, diced
1 potato, peeled and
diced
coarse salt and
freshly ground black
pepper
1 14 oz can stewed
tomatoes
4 cups vegetable
broth
1 cup green beans
julienned spinach
and grated parmesan
for garnish
Instruction.
Place the white beans in a bowl, cover with cold
water plus two inches and allow to soak
overnight. Drain beans and set aside. Put a
large saucepan over medium high heat and add
the olive oil. When the olive oil has warmed add
the pancetta. Stir and cook the pancetta until
lightly brown, about 2 to 3 minutes. Reduce
heat to medium, add the onion and cook,
stirring frequently, until onions are a golden
brown, about 7 minutes. Stir in the celery,
carrots, zucchini, and potatoes. Season with
coarse sea salt and freshly ground pepper. Trim
green beans and cut into 1 1/2 inch pieces and
add to pot. Add tomatoes, broth and white
beans. Bring soup to a boil, reduce heat to low
and allow to simmer, partially covered, until
white beans are tender, about 3 to 4 hours.
Ladle minestrone into bowls. Garnish with
julienned spinach and freshly grated parmesan.
Serve immediately.