Minestrone Soup Modena Style Food

MINESTRONE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
• Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

MINESTRONE SOUP (MODENA STYLE)

Steps:

• In a large soup pot, heat the oil over medium heat.
• Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
• Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
• Add the tomatoes and bring to a simmer over high heat.
• Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
• Bring to a boil.
• Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
• Stir in the balsamic vinegar.
• Serve hot.

MINESTRONE SOUP

Steps:

• Soak beans in cold water to cover by 2 inches and refrigerate for at least 8 hours.
• Drain and transfer to 3 quart heavy saucepan, add cold water to cover by 2 inches and bring to a boil.
• Reduce heat and simmer, uncovered until tender, about 50 minutes (add more water if necessary to keep them covered in water).
• Add salt and simmer for 5 additional minutes.
• Remove from heat and let beans stand, uncovered.
• Peel potatoes and cut into 3/4 inch cubes; place in bowl and cover with cold water.
• Heat oil large heavy pot over moderate heat.
• Add pancetta and cook, stirring until crisp and pale golden brown, 4 to 5 minutes.
• Add onion and cook, stirring, until softened, 4 to 5 minutes.
• Add carrots, celery and garlic and cook, stirring, for 4 minutes.
• Drain potatoes well and add to pot along with the zucchini and green beans; cook stirring for 4 minutes.
• Add cabbage and kale and cook until cabbage is wilted, about 5 minutes.
• Add drained tomatoes and stock and bring to a simmer.
• Cover and reduce heat; simmer for 1 hour.
• Drain beans, reserving liquid.
• In a blender or food processor, puree half of beans with 1 cup of the reserved liquid.
• Stir pureed beans into the soup.
• Add the remaining beans and reserved liquid.
• Season with salt and pepper.
• Serve with grated cheese.
• NOTE:.
• Soup can be made up to 3 days in advance.