Hearty Minestrone Prodigy

Ingredients

1/4 lb dried beans 1 salt 1 celery stalk 1/4 lb savoy cabbage 2 small boiling potatoes 1/4 cup drained canned plum tomatoes 2 1/2 tbsp chopped onion 2 basil leaves 1/4 tsp dried thyme 2 tbsp olive oil 1 freshly ground black pepper 3 oz imported italian pasta	Advertisements

Preparation
 
THE NIGHT BEFORE, pick over the beans, rinse them, and let them soak
in a large bowl of cold water. Next day, drain the beans, put them
into a large pot and cover with 4 cups water. Add 1/2 teaspoon salt,
bring to the boil and simmer, covered for 1-to-1 1/2 hours, until the
beans are nearly tender. Wash and cut into bite-size pieces the
celery, cabbage and potato. Roughly chop the tomatoes. Chop the
onion, basil, and thyme together. Heat the olive oil in a saute pan
and soften the onion mixture in it for 5 minutes. Add the celery,
cabbage, potato, tomato, 1/4 teaspoon salt, and several grindings of
black pepper. Toss everything to coat it with the oil, then add 1/3
cup warm water. Cover and cook gently 20 minutes, until the
vegetables are almost tender. When the beans are ready, scoop out
about a quarter of them and puree them through a food mill back into
the pot. Add the vegetables from the saute pan and all their juices.
Bring the soup to a boil and stir in the pasta. Cook until the pasta
is done, 10 to 12 minutes. Taste for seasoning.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

 

 
Servings: 6

 

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