Minestrone soup (chef style)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | tablespoon | Olive oil |
| ¼ | pounds | Lean bacon |
| ¼ | pounds | Onion |
| ½ | pounds | Leek |
| ¼ | pounds | Carrot |
| ¼ | pounds | Celery |
| ½ | pounds | Cabbage |
| ½ | pounds | Potatoes |
| 1 1/16 | ounce | Tomato paste |
| ½ | cup | Peeled seeded tomato cubes |
| ¼ | cup | Precooked barlotti beans |
| 1½ | ounce | Broken spaghetti |
| Salt and pepper | ||
| 3¼ | quart | White stock |
| ½ | cup | Pesto |
| ½ | cup | Parmesan cheese, grated |
Directions
Clean and wash all the vegs and slice in paysanne. Heat olive oil in an appropriate marmite.
Saute the bacon, cut in small pieces. Add leek and onion and continue to saute until transparent. Mix the carrots, cabbage, celery and tomato paste to it. Saute until warmed thoroughly. Pour over white stock. Bring to boil and remove the accumulated foam.
Season to taste and simmer for 1 hour approx. Break spaghetti in 2cm pieces. Add the finely cut potatoes and the spaghetti to the soup and simmer for another 15 mins. Add tomato cubes and precooked barlotti beans.
Just before serving add the pesto. Serve in large preheated soup bowls. Serve grated parmesan cheese separately.
Submitted By SHERREE JOHANSSON On 5-26-95