Minestrone *** (tdjr42a)

8 Servings

Ingredients

QuantityIngredient
1cupWhite beans; dried soaked
5tablespoonsOlive oil
5cupsGarlic; minced
1eachOnion; minced
2eachesLeeks; white part sliced
2eachesCarrot; sliced
½eachSm Cabbage; shredded
2eachesPotato; diced
1poundsTomato; sliced
1eachSm Tomato paste
6cupsWater
¼teaspoonCelery seed
1eachBay leaf
1teaspoonOregano
½teaspoonThyme
1xSea salt; to taste
1xPepper; to taste
1teaspoonBasil
1eachZucchini; sliced thin
¾cupGreen beans; trimmed and cu
¼cupPeas
4ouncesSpaghetti; broken
4tablespoonsParsley; chopped
1cupParmesan cheese; fresh grat

Directions

In heavy-bottomed soup pot, heat oil add garlic, onion, leeks, carrots, and cabbage. Saute, stirring over medium heat, about 10 minutes. Add presoaked beans, potatoes, tomatoes, tomato paste, water/stock, celery seed, Parmesan rind, bay leaf, oregano, thyme, and *dried* basil (fresh basil should be added at the end of the cooking. Bring to a boil, reduce heat, cover, and simmer 2 hours, or until beans are tender.

Remove Parmesan rind and bay leaf. Add salt and freshly ground pepper to taste, zucchini, green beans, peas, and spaghetti and cook another 15 minutes.

Adjust seasonings. Stir in parsley and fresh chopped basil and serve, topping each bowl with a generous amount of freshly grated Parmesan.

This freezes well. From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 FROM: D PILEGGI (TDJR42A)