Monday, August 06, 2007

Progress Report

Here's the minestrone I mentioned before...

This recipe is supposed to serve 8. I actually made this amount, with the intention of freezing some of it, and consuming the remainder over the next couple of days. Two words of advice - if you're going to make this much, make sure you've got yourself a massive pot! Second, exercise extreme caution when cutting leeks - as I discovered! And third, leave yourself plenty of time to do this - the actual cooking doesn't take all that long, but the preparation does...good fun to do if you're listening to a good CD.

1/2 cup dried white beans, soaked overnight in plenty of cold water
2 tbsp olive oil
1 brown onion, diced
3 cloves garlic, finely chopped
2 sticks celery, diced
1 carrot, diced
1 tsp finely chopped rosemary
2 rashers lean bacon, diced
3 tsp tomato paste
1/3 cabbage, washed and finely chopped
2 leeks, diced
2 zucchinis, diced
salt and black pepper
1/2 cup dry macaroni

Drain the soaked beans and place in a saucepan with about 2 litres of cold water. Bring to the boil and simmer until the beans have softened. This process takes about 1 hour. Drain half of your beans and blend/mash into a puree. Return the pureed beans to the saucepan containing the whole beans.
After the beans have been boiling for about 20 minutes, heat the oil in a very large pot and fry the onion, garlic, celery, carrot, rosemary and bacon on a low heat for about 10 minutes.
Dilute the tomato paste with a bit of warm water (until it has the consistency of a thick tomato sauce) and stir into the very large pot.
Add cabbage, leeks, zucchini, along with the beans (including the water they've been boiling in).
Add enough cold water to cover your vegies and season to taste with salt and pepper.
Bring to a simmer and allow to simmer for 30 minutes.
At the end of the 30 minutes, add the macaroni and cook for another 10 minutes.


  1. That reminds me of the minestrone at Pello's- it's seems so simple but has so much depth and it's really tasty! Yum!

  2. Looks good yoss... is there something sinister I don't know about leeks?

  3. that's quite a photogenic looking minestrone yoss! and yeah as jonno mentioned i too am intrigued about this darker side to leeks you allude to. all this time i had them pegged as placid little vegetables. who knew?

  4. hehehe...yeah, beware the evil leek! i actually should have included a pic of the impressive cut i sustained to my thumb in the course of dicing the said vegetable. strictly speaking, it wasn't really the leek's fault - it's just testament to my being accident prone ;-)


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