Minestrone alla Marcella
This is really Kate's recipe, but if she's not going to post she can bite me. All I know is that it is damn yummy.
”Makes enough to feed 4 and put some away for the next day.
- 8 tablespoons olive oil
- good squidge of butter
- 4 carrots, diced
- 2 sticks of celery, diced
- 250g potatoes, peeled and diced
- 2 medium zucchini, diced
- 100g green beans, what do you know, diced.
- About 150g shredded cabbage (or you can use spinach, but add just before serving)
- 1.5 litres stock
- The crusts from a few wedges of parmesan cheese
- 1 can tomatoes
- 400g tin of cannellini beans
- More parmesan to serve
Get your large stockpot out, and add the olive oil and butter. The only trick with this soup is the saute the vegetables for a few minutes in the order they are listed. That way you can prepare each vegetable as the one before is cooking. And yes, it really does make it taste better.
After the veggies are done cooking, add the stock, tomatoes and the cheese crusts. Season, cover and cook at a very slow boil for at least 3 hours. It should end up thick, more stew like than soup.
Fifteen minutes before you’re ready to eat, add the tinned beans.
Remove the cheese crusts, adjust the seasoning and serve with the extra parmesan.
Even better the next day.
Posted by Allie in Soups, Mains, Vegetarian
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