I went to the library last week and my niece found a book called The Mediterranean Vegan Kitchen by Donna Klein. I skimmed through some of the recipes and found that the soup section is really good. I found a recipe for Classic Italian Minestrone and I thought I'd give it a try on Tuesday because we don't have any activities after school that day and the recipe looked somewhat long.
That minestrone took 1.5 hours to prepare! It tastes good, but not that good that it deserves that much attention given to it. Next time, I will make this on a Saturdy or Sunday. I made several substitutions and omissions which I think affected the taste. I substituted the dry cannellini beans with canned pinto beans, but it turns out that the pinto beans were already "seasoned." I rinsed them thoroughly, but they still had some weird after taste. I think that took away from the flavor. I also sauteed the vegetables in a lightly sprayed non-stick stockpot instead of using all the olive oil it calls for. I cut the recipe in half and omitted the celery since my husband is not a big fan of cooked celery. I think the recipe calls for a lot of onions and makes the final soup taste too oniony, but it's worth trying again I think, especially if I decide to follow the recipe verbatim.
Classic Italian Minestrone
1 cup dry cannellini beans
3 cups water
8 cups vegetable broth, divided
2 tablespoons olive oil
2 small onions, chopped
2 stalks celery, chopped
2 carrots, cut in rounds
4 garlic cloves, finely minced
1 28 oz. can diced plum tomatoes with juices
2 bay leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage
salt and pepper to taste
2 potatoes, cubed
1 cup green beans, cut in sections
2 cups green cabbage, shredded
2 cups spinach, packed
2 zuchinni squash, cut in quarters lengthwise, and then chopped
Place the cannellini beans in 3 cups water overnight. Drain water. Place in stockpot with 2 cups vegetable broth. Bring to a boil. Simmer for 45 minutes to an hour.
While beans are cooking, heat a large stockpot. Add oil. When oil is hot, add onions, carrots, celery and saute for 10 minutes, stirring occasionally.
Add garlic and saute for 2 minutes.
Add tomatoes through salt and pepper. Bring to a slow boil and simmer for 20 minutes.
Add potatoes through green cabbage and simmer 10 minutes.
Add beans and juices, spinach, and zuchinni and cook for 5 minutes or until all vegetables are tender.
Serve hot. Makes 8 servings.
Enjoy!
That minestrone took 1.5 hours to prepare! It tastes good, but not that good that it deserves that much attention given to it. Next time, I will make this on a Saturdy or Sunday. I made several substitutions and omissions which I think affected the taste. I substituted the dry cannellini beans with canned pinto beans, but it turns out that the pinto beans were already "seasoned." I rinsed them thoroughly, but they still had some weird after taste. I think that took away from the flavor. I also sauteed the vegetables in a lightly sprayed non-stick stockpot instead of using all the olive oil it calls for. I cut the recipe in half and omitted the celery since my husband is not a big fan of cooked celery. I think the recipe calls for a lot of onions and makes the final soup taste too oniony, but it's worth trying again I think, especially if I decide to follow the recipe verbatim.
Classic Italian Minestrone
1 cup dry cannellini beans
3 cups water
8 cups vegetable broth, divided
2 tablespoons olive oil
2 small onions, chopped
2 stalks celery, chopped
2 carrots, cut in rounds
4 garlic cloves, finely minced
1 28 oz. can diced plum tomatoes with juices
2 bay leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage
salt and pepper to taste
2 potatoes, cubed
1 cup green beans, cut in sections
2 cups green cabbage, shredded
2 cups spinach, packed
2 zuchinni squash, cut in quarters lengthwise, and then chopped
Place the cannellini beans in 3 cups water overnight. Drain water. Place in stockpot with 2 cups vegetable broth. Bring to a boil. Simmer for 45 minutes to an hour.
While beans are cooking, heat a large stockpot. Add oil. When oil is hot, add onions, carrots, celery and saute for 10 minutes, stirring occasionally.
Add garlic and saute for 2 minutes.
Add tomatoes through salt and pepper. Bring to a slow boil and simmer for 20 minutes.
Add potatoes through green cabbage and simmer 10 minutes.
Add beans and juices, spinach, and zuchinni and cook for 5 minutes or until all vegetables are tender.
Serve hot. Makes 8 servings.
Enjoy!
No comments:
Post a Comment