Minestrone is an Italian soup that is thick and contains lots of vegetables such as tomatoes, carrots and cabbage. You can add rice or special minestrone pasta that looks like little shells. There is not really a set recipe; you would use seasonal vegetables; it also can contain meat such as ham, or use chicken or veggie stock instead of beef. It is been said that the Borlotti beans are the beans to use for a genuine minestrone.
Minestrone as it is served in the Milan Restaurant Peck
1 can pinto beans or borlotti beans – if you use dry beans soak them overnight in water
2 celery stalks
1 16 oz can tomatoes
2 cups carrots
2 cups cabbage, shredded
2 garlic cloves
8 bouillon cubes
2 tbs tomato paste
1/4 cup Parmesan cheese
1/4 tsp oregano
2 tsp basil, marjoram
3 oz tiny shell macaroni or small pasta
1 bay leaf
Cooking Instructions Minestrone
– Chop onion, zucchini, carrots, celery and garlic and put into 2-1/2 quarts beef broth (make the broth with 2.5 quarts water and 8 bouillon cubes) and bay leaf.
– Simmer about 2 hrs (remove bay leaf after 30 min).
– Add Worcestershire, tomatoes, spices, beans, 1/4 cup Parmesan, salt, pepper to taste, tomato paste and cabbage and cook for 1 hr more.
Add pasta and simmer for another 20 min.
Serve with Parmesan cheese and fresh bread.
You can make this soup the day before, just don’t add the pasta.