Ken's Minestrone Soup
Crush a few cloves of garlic and saute in olive oil for a couple of minutes in a heavy pan such as a dutch oven.
Chop a slice of prosciutto into small pieces and add. Saute for another 30 seconds.
Add finely chopped carrots, onions and celery. Many stores sell this already prepeared and that saves a lot of work. Saute for a few minutes. Add a pinch of salt and a grind of fresh pepper.
Drain a can of Canolli beans and a can of Kidney beans. Add.
Add a can of San Marzano tomotoes. To get the real thing look for the DOP label. Crush the tomatoes.
Add a pinch of dried basil and a pinch of dried oragano.
Add water, white wine, chicken stock and bone broth.
Add some fresh spinach and some freshly chopped Swiss chard leaves.
Add a small piece of fresh parmigiana cheese.
Now simmer on gentle heat for about an hour. Stir occasionally. Add more liquid if necessary to make sure nothing burns.
Add a cup or Orzo, stir, switch onto very low heat.
You're done when the Orzo is cooked.
Tech Notes:
As with all cooking, quality ingredients make a huge difference.
Use first cold pressed olive oil.
Use real imported Italian parmigiana cheese.
Content written and posted by Ken Abbott abbottsystems@gmail.com