BT's Late Winter Minestrone
Ingredients:
4 small celery stalks - preferably the stalks from the top of celery root
1 medium leek
3 small sweet carrots
2 small potatoes
1 medium zucchini
1 cup fresh tomatoes
14 ounce (400 grams) can of whole tomatoes
1 cup (130 grams) par-boiled pasta
1 cup (130 grams) par-boiled navy beans
2 tablespoons fruity olive oil
1 rounded tablespoon dried oregano
1 teaspoon harissa
1 tablespoon pesto or 5 large leaves basil and 2 clove crushed garlic
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 large bay leaf
2 teaspoons sugar
5 1/4 cups (1.25 l.) water
1 teaspoon kosher salt
ground black pepper
Directions:
Wash leeks, zucchini and celery thoroughly
Peel carrots and potatoes
Dice vegetables into small pieces
In a heavy gauge pot add olive oil and turn flame onto medium
Add harissa
Add celery, carrots and leeks
Sauté for five minutes until vegetables begin to caramelize
Add zucchini and continuing sautéing for two minutes
Add oregano, cinnamon and cloves
Sauté for 1 minute
Add pesto (basil and garlic)
Add salt and sugar and 3 grinds black pepper
Add raw tomatoes and cook for 3 minutes
Add canned tomatoes
Add water
Add beans and pasta
Add bay leaf
Cover pot and turn heat to low
Simmer for 15 minutes.
Taste for salt and pepper
If soup needs additional salt and you do not want to add more, use half a squeezed lemon instead.
Remove bay leaf
Serve with grated parmesan (optional) garlic croutons and fresh chopped parsley
Enjoy! !בתיאבון
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