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Super Quick Minestrone

 
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Stefanie
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Joined: 09 Jul 2005
Posts: 489
Location: in a frenzy...

PostPosted: Tue Mar 21, 2006 9:38 pm    Post subject: Super Quick Minestrone Reply with quote

By Michael Chiarello...he is Italian,and this is authentic,as well as quick.
Works for me!
Very Happy

1 cup (4 ounces) tubetti pasta, or other small pasta shape,like small macaroni. Some Italians use spaghetti,broken into short sections
Extra-virgin olive oil
5 cups chicken stock
1/4 pound streaky bacon,diced roughly
6 medium garlic cloves, each cut in 1/2 lengthwise
2 finely chopped yellow onions
small-diced celery (2 medium stalks)
small-diced carrots (2 carrots)
1 tablespoon finely chopped FRESH rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
small-diced zucchini (2 zucchini)
small-diced, peeled russet potatoes (1 large russet)
Salt and freshly ground black pepper
freshly grated Parmesan to serve

HOW:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.
In a large saucepan over medium heat, warm the chicken stock.

In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the bacon and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.
Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.
I cannot specify how important it is to use fresh Parmesan,not the horrible stinky powdered stuff in most Italian restaurants here. The dairy section at most Cold Storages sell packaged grated Parmesan,the top of the pack is an emerald green. That one is good too. Sprinkle some into the warm soup,there is a difference. Serve the soup with plenty of fresh baguette.

Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long
it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.
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Last edited by Stefanie on Tue Jan 26, 2010 9:47 am; edited 1 time in total
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coxiella
Commis Cook


Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Tue Mar 21, 2006 10:06 pm    Post subject: Reply with quote

Thanks a lot, Stef Very Happy
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sherlane
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Joined: 03 Dec 2005
Posts: 25
Location: Back In Singapore

PostPosted: Sun Nov 19, 2006 1:06 am    Post subject: Reply with quote

OMG, it is so easy to prepare! Funny how i look at the soup differently served in the restaurants nowadays. All your fault Wink
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Stefanie
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Joined: 09 Jul 2005
Posts: 489
Location: in a frenzy...

PostPosted: Wed Jan 17, 2007 1:40 pm    Post subject: Reply with quote

Haha Sherlane....hope you do give this a try!! Very Happy
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piroshok
Kitchen Hand


Joined: 23 Jul 2005
Posts: 224
Location: Melbourne, Australia

PostPosted: Wed Apr 04, 2007 9:56 pm    Post subject: Reply with quote

But Stefanie
This is no other than a typical minestra or soup as it is known in South America except that rosemary or thyme are not used much but rather a sprig or two of parsley and or basil available. I grew up on this brew:lol:
Interesting that rosemary is a herb despised by half the Italians and loved by the other half. Thyme or timo (italian), (Spanish, tomillo) is used more by southern French and Spaniards and the rest of Latin America in general follow the same mediterranean use and methods of herbs bayleaves, oregano, basil, rosemary,sage, thyme, tarragon.
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Ricardo

Rome wasn't built in a day
Romans founded London and English discovered real food 2007 years later:)
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