Minestrone

Recipe from: 7/1/2006 12:00:00 AM

Ingredients 17
Servings 6
Time 20

Ingredients

  • 4
    Italian sausages
  • 30
    ml
    olive oil
  • 1
    large onion, chopped
  • 2
    carrots, chopped
  • 1
    celery stick, chopped
  • 15
    ml
    tomato paste
  • 6
    cloves
    garlic cloves, peeled
  • 400
    g
    tinned whole tomatoes, chopped
  • 60
    ml
    Italian parsley, chopped
  • 200
    g
    cabbage, sliced
  • 150
    g
    Savoy cabbage, sliced
  • 1.50
    litres
    chicken or vegetable stock
  • 400
    g
    tinned white beans, rinsed and drained
  • 15
    ml
    fresh thyme
  • 2
    pinch
    salt and freshly ground black pepper, to taste
  • 100
    g
    Parmesan shavings (for garnishing)
  • 100
    ml
    pesto or olive oil (for garnishing)
 

Method

30
 
1. Place the sausages in a saucepan, cover with cold water and bring to the boil. Reduce the heat and allow to simmer for 5 minutes before you drain them and cut into slices.

2. Heat the olive oil in a large saucepan over a moderate temperature. Add the onion, carrot and celery and stir-fry over moderate heat until soft (about 10 minutes). Add the sausages and stir-fry until they begin to brown. Add the tomato paste and stir for 1 minute. Add the garlic, tomatoes and half the parsley and allow to simmer for 10 minutes.

3. Add half the cabbage, half the Savoy cabbage and 1 litre of stock. Bring to the boil, reduce the temperature and simmer for 30 minutes.

4. Purée half the beans together with some of the cooking liquid. Add the remaining beans, Savoy cabbage and stock and bring to the boil. Boil the soup until the cabbage is soft but retains its fresh, green colour, then add the remaining parsley, the thyme and the bean purée. Season to taste. Pour the soup into warm soup bowls and garnish with Parmesan shavings and spoonfuls of pesto or olive oil. Serve the minestrone with fresh bread.

 

Read more on: pulses
 

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