MINESTRONE

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[edit] Description

Serves 10-12; preparation time 20 min; cooking time 2 hours.
The soup may also be frozen before the macaroni is added.
To serve, thaw the soup at room temperature for 2 hours,
reheat over low heat, add the macaroni and simmer, covered,
until the macaroni is tender, about 20 minutes.

[edit] Ingredients

500g dried haricot or Sugar Beans, soaked in water overnight, covered
2 tablespoons rindless Bacon, finely chopped
1 Onion, finely chopped
1 small cabbage, finely shredded
4 leeks, finely sliced
4 baby marrows, diced
2 cloves garlic, crushed
4 stalks table celery, diced
4 carrots, diced
2 tomatoes, skinned and diced
1½ litres boiling water
1 sprig fresh rosemary or a pinch dried rosemary
Pinch dried basil
1 bay leaf
1 tablespoon parsley, finely chopped
75ml oil
½ cup raw elbow macaroni
1 tablespoon salt
Pinch freshly ground black pepper
Garnish : grated Parmesan cheese

[edit] Directions

In a saucepan, cook the Beans in the water in which the were soaked until tender,
1 to 1½ hours. Cook the Beans slightly, then press half through a sieve or liquidize
in a blender to form a purée. Drain the remaining Beans and set aside. Heat the oil
in a large saucepan and gently sauté the garlic, Onion, celery, carrots, rosemary and
Bacon until golden brown. Add the tomatoes and sauté a few minutes longer, adding a
little Sugar if necessary. Add the cabbage, leeks baby marrows, basil, bay leaf, parsley,
salt and pepper. Add the whole and puréed Beans together with the boiling water. Add the
macaroni and simmer, covered, until the macaroni is tender, about 20 minutes. Serve
garnished with Parmesan cheese.
The soup may also be frozen before the macaroni is added. To serve, thaw the soup at room
temperature for 2 hours, reheat over low heat, add the macaroni and simmer, covered, until
the macaroni is tender, about 20 minutes.
Serve garnished with Parmesan cheese.