Monday, February 28, 2011

BF's Minestrone

Ingredients for sauteed croutons:
1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, crusts removed and cut into 1/4-inch dice

* * * * * *

Ingredients for soup:
3 T olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound pancetta, thinly sliced
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, washed and finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups water
2 cups chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
3 cups cooked cannellini beans
1 cup spinach leaves, washed and coarsely chopped
salt and pepper
grated parmigiano-reggiano cheese

Preparing the sauteed croutons:
Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.

* * * * * * *

Preparing the soup:
Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.

Serves 8


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP