| Minestrone Soup |
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Ingredients (3-4 servings)
Soup Base:
Pancetta(smoked or regular as prefered),
garlic, 1 onion, Cook's Choice herbs --
basil, Italian parsley, sage, oregano,
fresh or dried (less if dried), Bardi extra
virgin olive oil
Soup:
Cook's Choice Vegetables: broccoli,
cabbage, carrots, cauliflower, celery,
chard, escarole, peas, potatoes, spinach,
plum tomatoes, zucchini, etc.
1 15-ounce can chick peas, drained
1 15-ounce can kidney beans, drained
Water
1 box of Spinosi iQuadri (small pasta) or
large Spinosi pasta broken into smaller
pieces
Freshly ground black pepper
Salt (careful, because you will be adding
Parmigiano Reggiano at serving)
Parmigiano Reggiano cheese, grated
Good, crusty Italian bread
Soup Base:
Pancetta(smoked or regular as prefered),
garlic, 1 onion, Cook's Choice herbs --
basil, Italian parsley, sage, oregano,
fresh or dried (less if dried), Bardi extra
virgin olive oil
Soup:
Cook's Choice Vegetables: broccoli,
cabbage, carrots, cauliflower, celery,
chard, escarole, peas, potatoes, spinach,
plum tomatoes, zucchini, etc.
1 15-ounce can chick peas, drained
1 15-ounce can kidney beans, drained
Water
1 box of Spinosi iQuadri (small pasta) or
large Spinosi pasta broken into smaller
pieces
Freshly ground black pepper
Salt (careful, because you will be adding
Parmigiano Reggiano at serving)
Parmigiano Reggiano cheese, grated
Good, crusty Italian bread
Preparation
1. In a food processor, process the Pancetta
(whole piece, cut into chunks), herbs, garlic, and
onion to a purée. This is called a battuto --
"beaten up."
2. Heat enough Bardi extra virgin olive oil to
cover the bottom of your soup pot. Cook the
battuto in the oil for a few minutes until it smells
like heaven and is golden.
3. Add the water, vegetables, chick peas, and
beans. Cook for 30-40 minutes, until the
vegetables are the consistency you like. It's
YOUR soup. Taste it to check for seasoning.
4. Cook the pasta separately. Drain and add to
the minestrone.
5. Bring on the bowls and ladle it in. Sprinkle
some Parmigiano Reggiano on top.
Buon appetito!
1. In a food processor, process the Pancetta
(whole piece, cut into chunks), herbs, garlic, and
onion to a purée. This is called a battuto --
"beaten up."
2. Heat enough Bardi extra virgin olive oil to
cover the bottom of your soup pot. Cook the
battuto in the oil for a few minutes until it smells
like heaven and is golden.
3. Add the water, vegetables, chick peas, and
beans. Cook for 30-40 minutes, until the
vegetables are the consistency you like. It's
YOUR soup. Taste it to check for seasoning.
4. Cook the pasta separately. Drain and add to
the minestrone.
5. Bring on the bowls and ladle it in. Sprinkle
some Parmigiano Reggiano on top.
Buon appetito!
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Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
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Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews