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Minestrone
Serves 8
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Ingredients:
- 1/3 cup Sylverleaf olive oil, divided
- 2 medium red onions, chopped
- 4 celery stalks, sliced
- 2 carrots, sliced
- 1 bunch Swiss chard (spinach is also good), trimmed and cut into 1" wide pieces
- 6 cloves of garlic, sliced
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/3 cup Balsamic vinegar
- 3 cups tomatoes, chopped
- ½ can tomato paste
- 2 quarts water
- 1 can beef consomme
- 2 cans beef broth
- 3 cups cabbage, cored and thinly sliced
- 1 rind Parmesan cheese
- 1 can beans (white, pea, navy, kidney)
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Steps:
- Add 3 tablespoons of oil to a large pan. Heat over medium heat.
- Add chard stems, onions, celery and carrots to the pan and cook until onions brown, stirring constantly.
- Add cabbage to pan, then add garlic, salt and pepper. Cook 4 minutes, stirring often.
- Stir in balsamic vinegar, tomatoes, tomato paste, water, consomme and broth.
Scrape any brown bits from the pan.
- Bring to a simmer, then stir in chard leaves, Parmesan and beans.
- Cover and cook 45 minutes or until greens are tender.
- Remove the cover and cook an additional 10-15 minutes.
- Top with Sylverleaf olive oil and serve.
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