Minestrone - Italy foods. This soup is made predominantly in spring and summer. It is practically unheard of in italy to serve this heavy, hearty dish at a dinner when pasta is offered. Minestrone ia cross between a soup and s stew and has many variations depending upon the natural resources of the region in which it is prepared.
ingridient for minestrone
2 tablespoons oil
1/4 pound bacon, chopped
2 garlic cloves, chopped
1 onion, finely chopped
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small cabbage, shredded
2 small potatoes, diced
2 zucchini, diced
1 cup cut greans beans
2 carrots, sliced
1 cup peas
1 stalk celery, diced
1 cup cooked chick peas
2 tablespoon minced basil leaves
1 tablespoon tomato paste
1 1/2 quarts brown stock ( p.197 )
1 cup rice
2 tablespoon grated parmesan cheese
Preparation
Place oil and bacon in large soup pot. ADD garlic , onion, and parsley; cook until brown. Add salt and pepper. ADD cabbage, potatoes, zucchini, beans, carrots, peas, celery, chick peas, basil leaves,tomato paste, and brown stock.
Cook slowly for 30 minutes. Serve sprinkled with greated cheese and yield for 6 servings. good luck