Tuesday, December 14, 2010

minestrone soup

2 cans cannellini beans
1/2 pound pancetta
6 cups beef broth
6 cups chicken broth
1 onion (chopped)
2 celery stalks (chopped)
2 carrots (chopped)
4 garlic cloves (chopped)
1 cup kale (chopped)

1/2 cup extra virgin olive oil
1/2 head savory cabbage (chopped)
1 potato (diced)
2 zucchini (diced)
1 small eggplant (sliced)
2 carrots (diced)
1 28oz. can san marzano diced tomatoes
1 18.5oz. can french onion soup
1 6oz. can tomato paste
1 can garbanzo beans
1/4 cup red wine
1 tsp. dried oregano
1 tsp. dried basil
kosher salt and pepper to taste

in a large bowl, mix the beef broth with the chicken broth. for this specific recipe i had a frozen turkey carcass which i used to make my own turkey broth instead of chicken broth. so i mixed the turkey broth with the beef broth, but feel free to use chicken broth if you don't have a frozen turkey carcass. in a large dutch oven add in 6 cups of the mixed broths, the pancetta, and the drained 2 cans of cannellini beans. cover and bring to a boil, then reduce heat and simmer for 1 hour.

prepping the eggplant. cut the eggplant into bite size cubes, wash under cold water, and then dry with paper towel and set aside. heat up a pan of canola oil for deep frying. when the oil is hot, and the eggplant is dried, add into the oil and fry for about 4-5 mins. or until lightly browned. set aside.

heat the 1/2 cup of olive oil in a separate stockpot. add in the chopped veggies (onion, celery, carrots, garlic, and kale) and saute for about 10 mins. or until lightly browned. add in the remaining 6 cups of mixed broth, cabbage, potato, zucchini, deep fried eggplant, carrots, caned tomatoes, tomato paste, french onion soup, garbanzo beans, wine, dried oregano, and dried basil. bring to a boil, reduce heat and simmer for 1 hour.

remove the pancetta from the dutch oven and dice finely, and transfer to the stockpot with the veggies. transfer half of the simmering beans to a blender and blend into a paste. add the blended beans to the vegetables pot along with the remaining beans and broth.

simmer for 15 mins. longer, and salt and pepper to taste, and serve with a sprinkle of parmesan cheese.

enjoy :)


No comments:

Post a Comment