Time for another recipe from Derek's big bible of cooking! On the menu for tonight, Minestrone Soup - tweaked, of course.
Ingredients:
1 oz. salt pork
2 T. EVOO
1 cup diced onions (also added one slice spring onion)
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced green peppers (we used red)
3/4 cup diced green cabbage
1 clove garlic, minced
1 cup tomato, seeded and crushed
2 cups chicken broth (you may need to add more later on)
salt, as needed
ground black pepper, as needed
1 tsp. dried thyme (our addition)
8 oz (half-can) of black-eyed peas
3 oz. cooked ditalini pasta (about 1/2 cup dry)
chopped parsley (for garnish)
grated parmesan (for garnish)
Directions:
1. Render the salt pork in the oil. Do not brown.
2. Add the onion, celery, carrots, pepper, cabbage, and garlic and swear until the onions are translucent.
3. Add the tomato, stock, salt, pepper, and thyme. Simmer until the vegetables are tender, 25 to 30 minutes. Do not overcook.
4. Add the black-eyed peas and ditalini (already cooked). (This is where you may want to add more broth depending on how liquidy you want the soup). Simmer the soup until all the ingredients are tender, 10 to 12 minutes more.
5. Adjust seasoning with salt and pepper. Garnish individual portions with grated parmesan and parsley.
Serve with crusty bread and, if desired, a side salad. We bought a yummy fresh olive baguette from "La Boulange" - a french cafe nearby. Yum!
Ingredients:
1 oz. salt pork
2 T. EVOO
1 cup diced onions (also added one slice spring onion)
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced green peppers (we used red)
3/4 cup diced green cabbage
1 clove garlic, minced
1 cup tomato, seeded and crushed
2 cups chicken broth (you may need to add more later on)
salt, as needed
ground black pepper, as needed
1 tsp. dried thyme (our addition)
8 oz (half-can) of black-eyed peas
3 oz. cooked ditalini pasta (about 1/2 cup dry)
chopped parsley (for garnish)
grated parmesan (for garnish)
Directions:
1. Render the salt pork in the oil. Do not brown.
2. Add the onion, celery, carrots, pepper, cabbage, and garlic and swear until the onions are translucent.
3. Add the tomato, stock, salt, pepper, and thyme. Simmer until the vegetables are tender, 25 to 30 minutes. Do not overcook.
4. Add the black-eyed peas and ditalini (already cooked). (This is where you may want to add more broth depending on how liquidy you want the soup). Simmer the soup until all the ingredients are tender, 10 to 12 minutes more.
5. Adjust seasoning with salt and pepper. Garnish individual portions with grated parmesan and parsley.
Serve with crusty bread and, if desired, a side salad. We bought a yummy fresh olive baguette from "La Boulange" - a french cafe nearby. Yum!
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