Minestrone(Serves 6)
2 tbsp olive oil
2 oz/55 g rindless pancetta or lean bacon, diced
2 onions, sliced
2 garlic cloves, finely chopped
8 oz/225 g/1 cup drued cannellini beans, soaked overnight in cold
water to cover
14 oz/400 g canned chopped tomatoes
64 fl oz/2 liters/8 cups beef stock
12 oz/350 g potatoes, diced.6 oz/175 dried pepe bucato, macaroni, or
other soup pasta shape
6 oz/175 g green beans, sliced
4 oz/115 g/1 cup fresh or frozen peas
8 oz/225 g savoy cabbage, shredded
3 tbsp chopped fresh flat-leaf parsley
salt and pepper
fresh Parmesan chesse shavings, to serve
STEPS:
Heat the olive oil in a large, heavy-bottom pan. Add the pancetta, onions,and garlic and cook, stirring occasionally, for 5 mintues.
Add the carrots and celery and cook, stirring occasionally, for an additional 5 minutes, or until al the vegetab;es are softened.
Drain the soakedd beans and add then to the pan with the tomatoes and their can juices and the beef stock. Bring to a boil, then reduce the heat, cover, and let simmer for 1 hour.
Add the potatoes, re-cover, and cook for 15 minutes, then add the pasta, green beans, peas, cabbage, and parsley. Cover and cook for an additional 15 minutes, or until all the vegetables are tender. Season with salt and pepper. Ladle the soup into warmed soup bowls and serve immediately with Parmesan chesse shavings.
2 tbsp olive oil
2 oz/55 g rindless pancetta or lean bacon, diced
2 onions, sliced
2 garlic cloves, finely chopped
8 oz/225 g/1 cup drued cannellini beans, soaked overnight in cold
water to cover
14 oz/400 g canned chopped tomatoes
64 fl oz/2 liters/8 cups beef stock
12 oz/350 g potatoes, diced.6 oz/175 dried pepe bucato, macaroni, or
other soup pasta shape
6 oz/175 g green beans, sliced
4 oz/115 g/1 cup fresh or frozen peas
8 oz/225 g savoy cabbage, shredded
3 tbsp chopped fresh flat-leaf parsley
salt and pepper
fresh Parmesan chesse shavings, to serve
STEPS:
Heat the olive oil in a large, heavy-bottom pan. Add the pancetta, onions,and garlic and cook, stirring occasionally, for 5 mintues.
Add the carrots and celery and cook, stirring occasionally, for an additional 5 minutes, or until al the vegetab;es are softened.
Drain the soakedd beans and add then to the pan with the tomatoes and their can juices and the beef stock. Bring to a boil, then reduce the heat, cover, and let simmer for 1 hour.
Add the potatoes, re-cover, and cook for 15 minutes, then add the pasta, green beans, peas, cabbage, and parsley. Cover and cook for an additional 15 minutes, or until all the vegetables are tender. Season with salt and pepper. Ladle the soup into warmed soup bowls and serve immediately with Parmesan chesse shavings.
Potato & pesto soup
3 strips rindless, smoked, fatty bacon or pancetta
1 lb/450 g mealy potatoes
1 lb/450 g onions
2 tbsp olive oil
20 fl oz/625 ml/2 1/2 cups chicken stock
3 1/2 oz/625 ml/2 1/2 cups chicken stock
5 fl oz/150 ml2/3 cup heavy cream
chopped fresh parsley
salt and pepper
garlic bread and Parmesan chesse shavings, to serve
Pesto sauce
2 oz/55 finey chopped fresh parsley
2 garlic cloves, crushed
2 oz/55 g1/2 cup pine nuts, crushed
2tbsp chopped fresh basil leaves
2 oz/55 g1/2 cup freshly grated Parmensan chesse
white pepper
5 fl oz/150 ml/2/3 cup olive oil
STEPS:
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes or blend by hand using a mortar and peste.
Finely chop the bacon, potatoes, and onions. Cook the bacon in a large pan over medium heat for 4 minutes, Add the oil, potatoes, and onions, and cook for 12 minutes, stirring constanly.
Add the stock and milk to the pan. bring to a boil and let simmer for 10 minutes. Add the conchigliette and let simmer for an additional 10-12 minutes.
Blend in the cream and let simmer for 5 minutes. Add the chopped parsley, salt and pepper, and 2 tablespoons of the pesto sauce. Transfer the soup to individual serving bowls and serve with Parmesan chesse shavings and fresh garlic bread.
3 strips rindless, smoked, fatty bacon or pancetta
1 lb/450 g mealy potatoes
1 lb/450 g onions
2 tbsp olive oil
20 fl oz/625 ml/2 1/2 cups chicken stock
3 1/2 oz/625 ml/2 1/2 cups chicken stock
5 fl oz/150 ml2/3 cup heavy cream
chopped fresh parsley
salt and pepper
garlic bread and Parmesan chesse shavings, to serve
Pesto sauce
2 oz/55 finey chopped fresh parsley
2 garlic cloves, crushed
2 oz/55 g1/2 cup pine nuts, crushed
2tbsp chopped fresh basil leaves
2 oz/55 g1/2 cup freshly grated Parmensan chesse
white pepper
5 fl oz/150 ml/2/3 cup olive oil
STEPS:
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes or blend by hand using a mortar and peste.
Finely chop the bacon, potatoes, and onions. Cook the bacon in a large pan over medium heat for 4 minutes, Add the oil, potatoes, and onions, and cook for 12 minutes, stirring constanly.
Add the stock and milk to the pan. bring to a boil and let simmer for 10 minutes. Add the conchigliette and let simmer for an additional 10-12 minutes.
Blend in the cream and let simmer for 5 minutes. Add the chopped parsley, salt and pepper, and 2 tablespoons of the pesto sauce. Transfer the soup to individual serving bowls and serve with Parmesan chesse shavings and fresh garlic bread.
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