Classic Minestrone
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Onion (chopped)1 cup
Carrot (diced)1 cup
Celery (diced)1
Bay Leaf1 sprig
Thyme4 cups
Beef Stock1
Salt2 cups
Potatoes (diced)2 cups
Zucchini (diced)2 cups
Savoy Cabbage (shredded)1 cup
Pasta Shells (small)Directions:
1
In a casserole heat the olive oil
2
Add the onions and cook until golden, about 5 to 7 minutes
3
Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes
4
Add the beans, bay leaf and thyme and toss for 1 minute
5
Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste
6
(Careful with the amount of salt since Parmesan rind will add a salty flavor
7
) Bring to a boil, reduce heat and simmer for 1 hour
8
Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender
9
Finally, add your pasta and cook, covered, for about 10 minutes
10
Season to taste with salt and pepper, ladle into bowls and serve with some pesto