Minestrone

Minestrone
Makes 4 servings
Time: 45 minutes to 1 hour
Essentially, vegetable soup, best made with a little bit of
prosciutto. Consider
this recipe a series of suggestions, rather than something ironclad; you can
make minestrone with any vegetables you have on hand.
4 T extra-virgin olive oil
1 medium onion, minced
1 carrot, peeled & diced
� C minced prosciutto or other ham (optional)
4 C assorted mixed vegetables, cut into small cubes if necessary: potatoes,
carrots, corn, peas, string beans, cooked dried beans (cranberry beans, or
borlotti, are traditional), celery, zucchini or summer squash, pumpkin or
winter squash, leeks, parsnips, turnips, etc.
Salt & freshly ground black pepper to taste
5 C chicken, beef, or vegetable stock, or water, preferably warmed
10 sprigs fresh parsley, more or less
1 C cored, peeled, seeded, and chopped tomatoes (canned are fine; include
their juice)
Freshly grated Parmesan cheese
 1. Place 3 T of the oil in a large, deep saucepan or casserole and
 turn the heat to medium. A minute later, add the onion and carrot. Cook,
 stirring, until the onion softens, about 5 minutes. Add the ham if
 you're using it and cook, stirring, another 3 minutes.
 2. Add the remaining vegetables, season with salt & pepper (go easy on
 the salt if you've included ham), and cook, stirring, for 1 minute. Add
 the stock or water, parsley, and tomatoes and turn the heat to medium-low.
 Cook, stirring every now and then, until the vegetables are very soft,
 about 30 minutes. (You cay prepare the soup in advance up to this
 point. Cover, refrigerate for up to 2 days, and reheat before
 proceeding.)
 3. Sprinkle with the remaining olive oil and serve, passing the cheese
 at the table.
Beef & Vegetable Soup
Replace the ham with � lb minced beef (leftover beef stew is not only okay
but preferable). Use beef stock if at all possible.
Cookbook: How to Cook Everything
Typed by: Susan alexanderjamesmom@gmail.com
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes