Vegetable Minestrone
Source of Recipe
Internet
List of Ingredients
2/3 c Dried Cannellini Beans
2 tb Olive Oil
1 Chopped Onion
2 Celery Stalks, chopped
2 Carrots, diced
1 cn Plum Tomatoes, drain & chop
1 tb Tomato Paste
1 cl Garlic, crushed
Salt
Black Pepper
6 c Vegetable Stock
2 c Finely Sliced Leeks
1 c Shredded Savoy Cabbage
2 tb Arborio Rice
Grated Parmesan Cheese
Recipe
Put dried beans into a large bowl and cover with cold water. Leave to soak
overnight.
Drain the beans, put them into a saucepan, and cover with fresh cold
water. Boil the beans rapidly for 10 minutes, then simmer until they are
soft.
Meanwhile, heat the oil in a large saucepan, add the onion, celery, and
carrots, and cook over high heat, stirring, for 3 minutes.
Add the tomatoes, tomato paste, garlic, and salt and pepper to taste.
Cover and cook very gently, stirring occasionally, for 20 minutes. Drain
the beans and set aside.
Pour the stock into the tomato mixture and continue to simmer, covered,
for 15 minutes. Add the leeks, cabbage, rice, and cooked beans and simmer
for 20 minutes. Taste for seasoning.
Serve immediately, sprinkled with grated Parmesan cheese.
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