Soup: Minestrone by Nikki

posted by Nikki 01-05-102 7:58 AM

the recipe is from Northern Italy (Veneto)

8 c chicken broth
1/3 c olive oil
1/4 c parsley chopped
4 cloves garlic chopped
1/4 lb pancetta Italian bacon finely chopped
3 c cabbage shredded
1 med onion finely chopped
2 carrots finely chopped
1 celery stalk finely chopped
1 potato peeled, finely chopped
2 zucchini finely chopped
1 lge tomato chopped
1/4 lb mushrooms finely chopped
1/4 lb string beans finely chopped
1 smoked ham shank
salt & pepper to taste
1/2 cup Parmesan cheese freshly grated

Prepare chicken broth. Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes color, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and ham shank. Cover and reduce heat. Simmer 40 to 50 minutes.

Optional step: Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan.

Season with salt and pepper. Serve hot with Parmesan cheese. Makes 8 to 10 servings.

Serving Option: Toast about 20 thick slices Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese.

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