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Minestrone

	4.0 Stars based on 322 Reviews
Author : shalini...	Published On : Oct 10, 2007
Preparation Time: 7 min	Recipe Type : Soups/Salads
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Carrots

Description : Minestrone Recipe made easy, learn how to make Minestrone Recipes at home.

Recipe of Minestrone
Ingredient Name	Unit	Quantity

black pepper	tsp	1/4
chopped fresh tomatoes	cup	1
dry pasta	cup	1/2
eggplant -- cubed	cup	1
oregano	tsp	1
basil	tsp	1
carrot -- cubed	cup	1
celery -- minced	cup	1
chopped green bell pepper	cup	1
chopped onion	cup	1
cooked garbanzo beans	cup	1 1/2
crushed garlic	clove	5
dry red wine	tsp	3
fresh parsley -- chopped	cup	1/2
olive oil	tsp	3
salt	tsp	2
tomato puree	cup	2
water or stock	cup	3 1/2
Directions \| How to make Minestrone

In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 tsp. salt, carrot, celery and eggplant. (If you use zucchini, add it with the green pepper.) Mix well. Add oregano, black pepper and basil. Cover and cook over low heat 5-8 minutes. Add green pepper, stock, puree, cooked beans and wine. Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add pasta, and boil gently until pasta is tender. Serve immediately, topped with parsley. NOTES : This recipe calls for cooked pea beans or garbanzo beans (chickpeas). If you use chickpeas, begin soaking them 3 1/2 hours before you make the soup. After 2 soaking hours, cook them in boiling water for about 1 1/2 hours - until comfortably chewable. If you use pea beans, you needn\'t soak them, but give them 1 1/2 -2 hours to cook. In either case, if you cook the beans in plenty of water, save the extra water to use as stock for the soup. You\'ll have a fuller-flavored, higher-proteined minestrone.

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Minestrone

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