Saturday, February 17, 2007
Minestrone Soup
Ingredients: 200 g (7 oz) rice 150 g (5 oz) cannellini or borlotti beans 200 g (7 oz) g tomatoes 100 g (3.5 oz) asparagus 80 g (3 oz) bacon, chopped 50 g (1.7 oz) butter 80 g (3 oz) grated parmesan cheese 3 carrots, diced 2 potatoes, diced 2 zucchinis, diced 1 leek, chopped 1 celery root, diced 1 onion, diced 1 clove garlic, minced 2 bay leaves rosemary, basil, parsley pepper, salt 1 1/2 l broth Preparation: 1. In a large saucepan, melt 1/2 butter, sauté onion, leek and bacon until tender. 2. Add asparagus tops, carrot, potatoes, zucchinis, beans, celery, rest of butter, salt and pepper. Cook for 2 minutes. 3. Add rosemary, parsley, bay leaves, tomatoes and broth. Simmer uncovered on low heat until the vegetables are tender. Add rice. 4. Add the basil and remove from heat. |
