Tuesday, December 30, 2008

Chef Chuck's Minestrone Soup

Some of the best soups in the world originated from Italy, Minestrone is one of those soups that have been around for hundreds of years. This soup is mostly made with a blend of vegetables found in your refrigerator, I basically start with a soffritto, celery, carrots and onions. As we know, Italians are the best at making dishes with what they have available at the time! Be creative making this recipe and make it your own special way using this recipe only as a guideline. This warm hearty soup should be served with bread and a salad. Great anytime of the year.
Happy New Year!!






Chef Chuck's Minestrone Soup

3 tablespoons extra virgin olive oil

4 ounces pancetta or bacon chopped
3 celery stalks, chopped
3 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
2 large fresh tomatoes, chopped or

15 ounce can chopped tomatoes
4 cups chicken stock or vegetable
1 can cannellini beans drained and rinsed
1 cup small pasta cooked set aside
3 tablespoons flat leaf parsley chopped
salt and pepper to taste
parmigiano cheese

Heat oil in large pot add pancetta, celery, carrots, and onions.
Cook over low heat about 5 minutes, stir often. Add garlic and
tomatoes, pour in stock, add salt and pepper, bring to boil.
Half cover and lower to simmer for 20 minutes. Add beans
cover and simmer 10 more minutes. Stir in parsley, sprinkle

on cheese and serve with crusty Italian bread.
Buon Appetito

4 comments:

  1. Have I mentioned how much I love soup? Even living in Florida, there is still something about a warm bowl of soup with a chunk of bread to sop up the juices with, sitting on your dining room table (thee only place to eat food...eat food in front of the TV, Bah I say).

    I have about 6 or so soups on my blog, to say which one is my favorite is a toughy, but try the potato kale soup. Most of mine are easy schmeazy to make and usually no weird ingredients, except my black bean soup. I use savory. An uncommon spice, but a necessary in this dish.

    And yes, I have posted the Mexican Wedding Cookies, under the dessert category. We love Paula Deen, we are from the South. And truth be told, I have never made them. My daughter has baked them every single time and man there are never any left overs, so that should tell you something.

    Keep the recipes coming Chuck. And you can call me Red, many do, it has something to do with the color of my hair!

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  2. Hello Red, Happy New Year to you!
    Soups are even good in warm places. I think it is because of the many things we can cook in soups. It meets almost anyones standards. We all could find something we like!
    Your Black Bean Soup sounds good with your mix of your needed spices, I will look into that soon. Plus the wedding cookies, when cookies go fast so do I,:<)
    Thanks Chuck

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