Minestrone
2 tablespoons olive oil
2 garlic cloves, chopped
2 red onions, chopped
2-3/4 oz./75 g. prosciutto, sliced
1 red bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
14 oz./400 g canned chopped tomatoes
4 cups vegetable stock*
1 celery stalk, trimmed and sliced
1-1/2 cups canned cranberry beans, drained and rinsed**
1 cup shredded green leafy cabbage
2/3 cup frozen peas, thawed
1 tablespoon chopped parsley
2-3/4 oz/75 g dried vermicelli pasta
salt and pepper
freshly grated Parmesan cheese, to garnish
fresh crusty bread, to serve
Heat the oil in a large saucepan. Add the garlic, onions, and prosciutto and cook over medium heat, stirring, for 3 minutes, until slightly softened. Add the bell peppers and the chopped tomatoes and cook for an additional 2 minutes, stirring. Stir in the stock, then add the celery, beans, cabbage, peas, and parsley. Season with salt and pepper.
Bring to a boil, then reduce the heat and simmer for 30 minutes.
Add the pasta to the pan. Cook for an additional 10-12 minutes, or according to the package directions. Remove from the heat and ladle into warmed bowls. Garnish with some freshly grated Parmesan cheese and serve with crusty bread.
*I used Homemade Vegetable Stock from M.S. Milliken & S. Feniger available on Food Network. This is my go to recipe for Vegetable Stock.
**I used Cannellini (White Kidney Beans)
Serves: 4-6
This recipe is wonderful, fresh and will make this again and again.
Recipe from: "Mama's Italian Cookbook," Parragon Books Ltd.
2 tablespoons olive oil
2 garlic cloves, chopped
2 red onions, chopped
2-3/4 oz./75 g. prosciutto, sliced
1 red bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
14 oz./400 g canned chopped tomatoes
4 cups vegetable stock*
1 celery stalk, trimmed and sliced
1-1/2 cups canned cranberry beans, drained and rinsed**
1 cup shredded green leafy cabbage
2/3 cup frozen peas, thawed
1 tablespoon chopped parsley
2-3/4 oz/75 g dried vermicelli pasta
salt and pepper
freshly grated Parmesan cheese, to garnish
fresh crusty bread, to serve
Heat the oil in a large saucepan. Add the garlic, onions, and prosciutto and cook over medium heat, stirring, for 3 minutes, until slightly softened. Add the bell peppers and the chopped tomatoes and cook for an additional 2 minutes, stirring. Stir in the stock, then add the celery, beans, cabbage, peas, and parsley. Season with salt and pepper.
Bring to a boil, then reduce the heat and simmer for 30 minutes.
Add the pasta to the pan. Cook for an additional 10-12 minutes, or according to the package directions. Remove from the heat and ladle into warmed bowls. Garnish with some freshly grated Parmesan cheese and serve with crusty bread.
*I used Homemade Vegetable Stock from M.S. Milliken & S. Feniger available on Food Network. This is my go to recipe for Vegetable Stock.
**I used Cannellini (White Kidney Beans)
Serves: 4-6
This recipe is wonderful, fresh and will make this again and again.
Recipe from: "Mama's Italian Cookbook," Parragon Books Ltd.