Minestrone Soup – Two suggestions on how to serve it
Minestrone Soup – Two suggestions on how to serve it
by Wasting_Time1234
3 Comments
Wasting_Time1234
**Minestrone Soup Recipe**
**Ingredients**
* 3 oz of Pancetta or diced bacon (optional) * 1/4 cup of EVOO (optional) * Bacon fat (Optional – enough to sautee veggies) * 2 Carrots pealed and finely diced * 1 to 2 stalks celery finely chopped * Med onion diced * 5 to 6 garlic cloves, minced * 1 tsp of oregano and basil – any ratio you prefer * 1.5 cups of Cranberry beans (soaked overnight), but could use another dried bean if you wish * 28 oz can of crushed tomatoes * 1 qt of chicken broth * 2 C. water * 2 – 3 cups of finely chopped spinach or collard greens (stems removed for greens) * salt and pepper to taste * Parmesan or Romano cheese to grate onto your soup * Recommend using a Dutch Oven or soup pot
**Instructions**
* Choose whether you want to use pancetta, diced bacon, EVOO or bacon fat for your oil. If using pancetta or bacon – sautee about 3 min to render out some fat. * Add carrots, onions and celery to pot and sautee until the onions are translucent * Add garlic and sautee for 1 extra min * Add chicken broth, water, crushed tomatoes and beans to the pot and bring to a boil * reduce heat to simmer but maintain a gentle boil and partially cover the pot * This soup is done when the beans are softened to your liking – could be 90 min or up to 2.5 hours if your dried beans were old. Note, could sub in 2 to 3 cans of ready made beans (drained) * Optional step, take a portion of the soup to blend it if you want this thickened. Or add some water if soup is too thick * Add chopped spinach or collard greens and simmer for 15 more minutes * Salt and pepper to taste
**No Kneed Bread**
**Ingredients**
* 3 C flour * 1 tsp salt * 1/2 tsp dry yeast * 1.5 cups of warm water – around 110 deg * Need a cast iron dutch oven or some oven safe pot with lid
**Instructions**
* Mix all the ingredients in a bowl and set aside covered with plastic. Set on counter for about 18 hours * Preheat oven to 450 deg F and put the dutch oven in a cold oven * Once preheated, throw in your dough (sprinkle flower on bottom of pot) * Bake with lid on for 30 min * Remove lid and bake 15 to 20 min more * Remove loaf from pot and let cool
TheFiniteThrowAway
Well done! Beautiful dish
Wasting_Time1234
Additonal comments. I’ve made this soup before with Pancetta and for the cheese it’s off the block and grated by hand. Those are pricier ingredients. Options for going away from pancetta were provided in the recipe. For the cheese, I’d switch over to the parm and romano already in the sleeve. Fat saved from cooking bacon is the most economical. The bread is pretty cheap to make.
3 Comments
**Minestrone Soup Recipe**
**Ingredients**
* 3 oz of Pancetta or diced bacon (optional)
* 1/4 cup of EVOO (optional)
* Bacon fat (Optional – enough to sautee veggies)
* 2 Carrots pealed and finely diced
* 1 to 2 stalks celery finely chopped
* Med onion diced
* 5 to 6 garlic cloves, minced
* 1 tsp of oregano and basil – any ratio you prefer
* 1.5 cups of Cranberry beans (soaked overnight), but could use another dried bean if you wish
* 28 oz can of crushed tomatoes
* 1 qt of chicken broth
* 2 C. water
* 2 – 3 cups of finely chopped spinach or collard greens (stems removed for greens)
* salt and pepper to taste
* Parmesan or Romano cheese to grate onto your soup
* Recommend using a Dutch Oven or soup pot
**Instructions**
* Choose whether you want to use pancetta, diced bacon, EVOO or bacon fat for your oil. If using pancetta or bacon – sautee about 3 min to render out some fat.
* Add carrots, onions and celery to pot and sautee until the onions are translucent
* Add garlic and sautee for 1 extra min
* Add chicken broth, water, crushed tomatoes and beans to the pot and bring to a boil
* reduce heat to simmer but maintain a gentle boil and partially cover the pot
* This soup is done when the beans are softened to your liking – could be 90 min or up to 2.5 hours if your dried beans were old. Note, could sub in 2 to 3 cans of ready made beans (drained)
* Optional step, take a portion of the soup to blend it if you want this thickened. Or add some water if soup is too thick
* Add chopped spinach or collard greens and simmer for 15 more minutes
* Salt and pepper to taste
**No Kneed Bread**
**Ingredients**
* 3 C flour
* 1 tsp salt
* 1/2 tsp dry yeast
* 1.5 cups of warm water – around 110 deg
* Need a cast iron dutch oven or some oven safe pot with lid
**Instructions**
* Mix all the ingredients in a bowl and set aside covered with plastic. Set on counter for about 18 hours
* Preheat oven to 450 deg F and put the dutch oven in a cold oven
* Once preheated, throw in your dough (sprinkle flower on bottom of pot)
* Bake with lid on for 30 min
* Remove lid and bake 15 to 20 min more
* Remove loaf from pot and let cool
Well done! Beautiful dish
Additonal comments. I’ve made this soup before with Pancetta and for the cheese it’s off the block and grated by hand. Those are pricier ingredients. Options for going away from pancetta were provided in the recipe. For the cheese, I’d switch over to the parm and romano already in the sleeve. Fat saved from cooking bacon is the most economical. The bread is pretty cheap to make.