Minestrone Recipe
Minestrone Recipe with White Cabbage, Carrots, Leeks, Celery, Haricot Beans, Spaghetti, Garlic, Tomatoes, Stock, Butter & Parmesan Cheese.
INGREDIENTS
1/2 Head of White Cabbage
8 oz (225g) Carrots
2 Large Leeks
3 Celery Sticks
2 oz (50g) Haricot Beans, soaked overnight
2 oz (50g) Spaghetti
1 Clove of Garlic, crushed
1 x 14 oz (400g) Tin Tomatoes
2 pints (1.2 litres) Stock
2 tablespoons Oil or Butter
Salt & Pepper
Parmesan Cheese
METHOD
Drain the Beans and cook for about 1 hour until just tender. Prepare the vegetables. Shred the Cabbage, dice the Carrots, and slice the Leeks and Celery. Heat the Oil or Butter in a large saucepan and cook the vegetables very slowly until nearly soft (about 15 minutes), turning occasionally. Add the Stock, Garlic, Tomatoes and seasoning to the vegetables and simmer gently for another 30 minutes. Add the Beans and Spaghetti, broken into small pieces and cook until soft. Serve with Parmesan Cheese. Serves 8.
Based on the Minestrone recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).