Minestrone

Minestrone

By
From
The Margaret Fulton Cookbook
Serves
8-10
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 cup dried cannellini beans
250g pancetta or thickly cut bacon, diced
2 garlic cloves, chopped
1 onion, finely chopped
2 large carrots, diced
1 cup sliced celery
2 cups finely shredded cabbage
2 peeled tomatoes, diced
3 litres beef stock
1 cup broken spaghetti
1 cup fresh peas
1/2 cup chopped parsley
salt and freshly ground pepper
grated parmesan cheese

Method

  1. Cover the beans with cold water and soak overnight. Drain and put in a saucepan, cover with water and simmer for 30 minutes to 1 hour or until almost tender. Sauté the pancetta, garlic and onion in a large saucepan, until the onion is tender. Add the carrot, celery, cabbage, tomatoes, drained beans and stock. Simmer, covered for 1 hour. Add the spaghetti and peas and cook, covered, for a further 15 minutes. Stir in the parsley and season with salt and pepper, to taste. Serve with the cheese.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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