Minestrone Soup
Contributed by Mandi MartinIngredients
- 5 ounces [140 g] dry white beans
- 2 carrots
- 3 potatoes
- 1/4 celeriac
- 2 leeks
- 2 zucchinis
- 3 tomatoes
- 4 tablespoons [60 mL] olive oil
- 2 garlic cloves
- 8 cups [2 L] beef broth
- 4 sprigs basil
- 3 sprigs parsley
- 1 sprig thyme
- 1 tablespoon [15 mL] soup pasta noodles
- Parmesan cheese [optional]
- Salt and pepper, to taste
- Water
Preparation
- Soak dry white beans overnight, covered with cold water.
- Drain and transfer beans into a casserole; pour in 3 tablespoons [45mL] water.
- Cover and bring to a boil.
- Lower heat and simmer for about 30 minutes; set aside.
- Meanwhile, peel carrots, potatoes and celeriac.
- Cut stems and green leaves off leeks; carefully wash white parts of leeks.
- Wash zucchinis.
- Slice carrots, potatoes, celeriac, leeks and zucchinis.
- Plunge tomatoes for 1 minute into boiling water; peel tomatoes.
- Cut tomatoes into 4 or 8 segments, according to size.
- Pour olive oil into a casserole.
- Melt together all prepared vegetables into olive oil, over low heat, stirring frequently.
- Peel and crush garlic cloves; add to vegetables.
- Heat beef broth into a clean casserole; pour over vegetables.
- Pour in reserved white beans and cooking liquid.
- Chop 2 basil sprigs and wash parsley sprigs; add to casserole, along with thyme sprig.
- Cover; simmer over low heat for 45 minutes.
- Season with salt and pepper.
- Mix soup noodles into casserole; simmer for 2 to 3 minutes more.
- Remove thyme and parsley sprigs from soup.
- Pour soup into a soup serving bowl.
- Finely chop remaining 2 basil leaves; sprinkle over soup.
- Serve immediately, along with grated Parmesan cheese if desired.