[recipe*] Classic Minestrone

[Guest guest]

This is my favorite homemade vegetarian minestrone recipe.

I found it in one of my favorite cookbooks and it is just

perfect. The cookbook I recommend along with this recipe

is:

' Vegetarian and Vegetable Cooking' By: Christine Ingram

 

 

Classic Minestrone

 

1 large leek, thinly sliced

2 carrots, chopped

1 zucchini, thinly sliced

4 oz whole green beans, halved

2 stalks celery, thinly sliced

3 Tbs olive oil

6 cups vegetable broth or stock

1 can (14 oz) tomatoes, chopped

1 tsp dried basil

1/2 tsp dried thyme

Salt and freshly ground black pepper

1 can (14 oz) cannellini or kidney beans

1/2 cup small pasta shapes or macaroni

Fresh Parmesan cheese, finely grated (optional) and fresh parsley, chopped, to

garnish.

 

1. Put all the fresh vegetables in a large saucepan with the olive oil. Heat

until sizzling,

then cover, lower the heat and sweat the vegetables for 15 minutes, shaking the

pan

occasionally.

 

2. Add the stock (use water if desired), tomatoes, herbs and seasoning. Bring to

a boil,

replace lid and simmer gently for about 30 minutes.

 

3. Add the beans and the pasta, and simmer for another 10 minutes. Check

seasoning and

serve hot, sprinkle with Parmesan cheese (if using) and parsley.

 

Yield: 4 servings

 

~ PT ~

 

O if we but know what we do

When we delve or hew ---

Hack and rack the growing green!

.... even where we mean

To mend her we end her,

When we hew or delve:

After-comers cannot guess the beauty been.

~ Gerard Manley Hopkins, " Binsey Poplars "