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Italy, Independent travel to Italy, Cooking in Italy, Italy Spa, Traveling to Italy, Traveling in Italy, Traveling Italy, Italian recipes,
Italy Escorted Tours
VEGETABLES MINESTRONE SOUP
• Zucchini
• Green Beans
• Celery, including tops
• Carrots
• Potatoes
• Tomatoes
• Onion
• Chard, Spinach or both
Use quantities of the above based on the amount of soup desired for the number of people to be served.
Chop all ingredients and put in pressure cooker or stock pot. Add just enough water to allow vegetables to begin cooking and generate their own juices. Do Not Cover With Water!
If using a pressure cooker, set for 5 lb. and cook for approximately 1 hour.
In a stock pot, simmer, covered, for 1 1/2 to 2 hours. Check at 20 minute intervals to ensure that enough liquid remains; stir at the same time.
ADD:
2 to 3 cups of Farro (whole grain or bulgur) soaked for 2 hours
fresh basil, parsley, rosemary and salt, to taste
Run through a food processor. This makes a great appetizer, or served as soup before dinner, or as a main course.
FOR INFORMATION ABOUT OUR FOOD & WINE TRAVEL PROGRAMS
PLEASE, CALL:
1-888/287-8733 or email:
info@travelingtoitaly.com
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