Minestrone Soup

فاطمه فقوسةChef

Ingredients

• 1 piece of dried beef (bresaola)
  1 piece
• 1 medium red onion, quartered
  1 onion
• 1 celery stalk, trimmed and coarsely chopped
  1 celery
• 1 teaspoon black peppercorns
  1 teaspoon
• 1 bay leaf
  1 leaf
• 16 cups of water
  16 cup
• 1 tablespoon olive oil
  1 tablespoon
• 2 celery stalks, trimmed and finely chopped
  2 celery
• 1 large carrot, finely chopped
  1 carrot
• 3 cloves of garlic, crushed
  3 clove
• 70 grams of tomato paste
  70 gram
• 2 large tomatoes, finely chopped
  2 tomato
• 200 grams of leeks, thinly sliced
  200 gram
• 1 cup small shell pasta
  1 cup
• 420 grams of white beans, washed and drained
  420 gram
• 1/2 cup fresh parsley, roughly chopped
  0.5 cup
• 1/2 cup fresh basil, finely chopped
  0.5 cup
• 1/2 cup grated Parmesan cheese
  0.5 cup

Steps

1. 1

   Preheat the oven to 220 degrees Celsius.

   Required Tools:

   Oven

   10 min
2. 2

   Roast the bresaola and onion in an uncovered baking dish for 30 minutes, then place in a large pot with the coarsely chopped celery, peppercorns, bay leaf, and water, and bring the ingredients to a boil. Simmer uncovered for two hours.

   Required Tools:

   🍳

   Baking Dish

   🍳

   Large Pot

   30 min
3. 3

   Remove the bresaola from the soup. Strain the broth through a cotton cloth in a fine mesh strainer over a large heatproof bowl, discarding the solids. Let the broth cool to room temperature, cover, and refrigerate until chilled. Shred the bresaola into coarse pieces.

   Required Tools:

   Strainer

   🍳

   Large Heatproof Bowl

   20 min
4. 4

   Meanwhile, heat the oil in a large pot. Cook the finely chopped celery and carrot, stirring, for two minutes. Add the bresaola, garlic, tomato paste, and tomatoes, and cook the ingredients, stirring, for two minutes.

   2 min
5. 5

   Skim the fat from the surface of the broth before measuring it into a cup. Add enough water to make two liters of liquid. Then add the broth to the pot and bring to a boil. Simmer covered for 20 minutes.

   20 min
6. 6

   Add the leeks, pasta, and beans, and bring the mixture to a boil. Simmer uncovered until the pasta is tender enough. Remove from heat and stir in the herbs.

   10 min
7. 7

   Serve the soup topped with cheese.

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags