Minestrone pirini
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | White onions; chopped | |
| 3 | tablespoons | Olive oil |
| 2 | Cloves garlic; minced | |
| ½ | small | Cabbage; sliced |
| 2 | Ribs celery; sliced | |
| 2 | mediums | Carrots; chopped finely |
| 4 | Zucchini; sliced | |
| 6 | Sprigs parsley | |
| 3 | Bay leaves; (fresh if possible) | |
| 6 | cups | Good quality beef stock |
| ½ | cup | Canneli beans |
| ½ | cup | Kidney beans |
| ½ | cup | Chick peas; (ceci) |
| 2 | tablespoons | Tomato paste |
| 12 | Basil leaves; chopped | |
| 1 | 100 gram piece parmesan rind | |
| Salt and pepper to taste | ||
| 1 | cup | Good red wine |
Directions
The night before, mix the canneli beans, kidney beans and chick peas together and soak in cold water overnight.
Saute the onions and garlic in the olive oil for 5 minutes or until soft.
Add all the remaining vegetables except zucchini and cook for a further 5 minutes.
Add the beef stock, tomato paste, soaked bean mixture, basil, parsley and salt and pepper to taste and simmer for 2 hours or until thick and fragrant. Add the parmesan cheese rind (in one piece), then sliced and a little extra water if necessary to thin the soup. Cook for a further 30 minutes, remove bay leaves and serve.
Converted by MC_Buster.
Per serving: 1195 Calories (kcal); 47g Total Fat; (32% calories from fat); 51g Protein; 167g Carbohydrate; 0mg Cholesterol; 648mg Sodium Food Exchanges: 3½ Grain(Starch); 1 ½ Lean Meat; 20 ½ Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.