Saturday, October 23, 2010

Minestone Soup

This is a classic minestrone from the Lombardy region of Italy. Milanese cooks vary the recipe according to what is on hand, and you can do the same.

Serves 2-3

100g boiled / canned cannellini beans
1 onion chopped
1 tbsp minced garlic and ginger
200g chopped tomatoes 
1 vegetable soup cube

2 tbsp vegetable oil

Salt & pepper 
1 carrot chopped
1 celery stick chopped
100g macaroni pasta
2 tbsp flour dissolved in cold water
Chopped Parsley & parmesan cheese / soy cheese for garnishing 


Heat oil in a large pan and sauté garlic, ginger, onion, soup cube and tomatoes for 2 minutes. Add macaroni pasta, carrot, celery and 1 bowl of water. Boil for 15-20 minutes till pasta is cooked. 

At this stage if you prefer a thick soup add flour mixture, stir well.

When the soup is boiling add cannellini beans and salt and pepper to taste. Stir in chopped parsley. Ladle soup into bowls and sprinkle with plenty of shredded parmesan cheese or cheddar cheese.

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