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Minestrone Soup
Home > Old Italian Recipes
Ingredients:
200 g (7 oz) rice
150 g (5 oz)
cannellini or borlotti beans
200 g (7 oz) g tomatoes
100 g (3.5 oz)
asparagus
80 g (3 oz)
bacon,
chopped
50 g (1.7 oz)
butter
80 g (3 oz)
grated parmesan cheese
3 carrots,
diced
2 potatoes,
diced
2 zucchinis,
diced
1 leek, chopped
1 celery root,
diced
1 onion,
diced
1 clove garlic, minced
2 bay leaves
rosemary, basil,
parsley
pepper, salt
1 1/2 l broth
Preparation:
- In a large saucepan, melt 1/2 butter, sauté onion, leek and bacon until tender.
- Add asparagus tops, carrot, potatoes, zucchinis, beans, celery, rest of butter, salt and pepper.
Cook for 2 minutes.
- Add rosemary,
parsley, bay leaves, tomatoes and broth.
Simmer uncovered on low heat until the vegetables are tender. Add rice.
- Add the basil and remove from heat.
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