Minestrone Soup for 4 Servings
COOKING CLASSES FOR BEGINNERS TRIMESTER TWO 2016 16-18 AUGUST Minestrone Soup for 4 servings INGREDIENTS • Bacon, rindless shortcut bacon – 150g * • Chicken stock, reduced salt- 1.5 litres * • Olive oil – 50ml • Italian whole tomatoes, 1 x 400g can • Brown onions- 1 medium, finely chopped • Borlotti beans, 1 x 400g can, rinsed, drained • Garlic- 2 cloves, crushed • Small shell pasta, 100g • Carrots- 2 medium, finely chopped • Parsley – 1/4 bunch, roughly chopped • Celery- 1/4 bunch, finely chopped • Parmesan cheese, shaved- 50g • Potato – 1 medium, peeled and finely chopped • *Replace bacon with 25g chilli for vegetarian • Cabbage – 1/4 whole, trimmed, cut into 1 cm recipe, replace chicken stock with vegetarian pieces stock • Bay leaf, dried- 1 leaf METHOD 1. Chop the bacon and the vegetables in small pieces. 2. Heat oil in a large saucepan over low-medium VEGETARIAN METHOD heat, then add bacon, onions, garlic, carrots, 1. Chop the vegetables in small pieces. celery, potato, cabbage and bay leaf. Cover with a 2. Heat oil in a large saucepan over low-medium lid and cook, stirring occasionally, for 15 minutes heat, then add onions, garlic, carrots, celery, or until vegetables are softened. Remove lid. potato, cabbage and bay leaf. Cover with a lid 3. Add reserved bacon, stock and tomatoes, and and cook, stirring occasionally, for 15 minutes or bring to a simmer. Cook for 10 minutes or until until vegetables are softened. Remove lid. vegetables are tender. Stir in pasta and beans, 3. Add chilli, stock and tomatoes, and bring to a increase heat to medium and bring to a simmer.
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