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" This hearty and delicious soup from the Friulia region of
northeastern Italy is easy to make, despite the daunting number of
ingredients.
The chopping takes a few minutes, but after that, it's simple!"
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Soups, Stews, Broths
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INGREDIENTS:
6 tbsp olive oil
3 oz smoked bacon diced
1 large onion diced
2 medium carrots diced
3 green onions white parts only, diced
1-2 cloves of garlic finely chopped
8 basil leave torn
1 1/2 tbs Italian parsley chopped
8 sage leaves
3 sprigs of thyme
3 Savoy cabbage leaves; chopped
Salt and pepper
9 cps chicken stock
2 medium potatoes; peeled and diced
3/4 cp pearl barley
1 1/2 cps green or yellow beans; ends snipped, diced
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DIRECTIONS:
Heat half of the olive oil in a large soup pot. Add the bacon and
cook over medium-high heat for a couple minutes, stirring often,
until the fat has rendered.
Add the onion, carrot, green onion, garlic, basil, parsley, sage
and thyme and cook about 5 minutes longer, stirring often.
Add the cabbage, season with salt and pepper, and cook 5 minutes
longer.
Add the chicken stock, cover and bring to a boil. Add the potato
and barley and cook 10 minutes.
Add the green or yellow beans and cook the soup 15 minutes longer,
until the potato and barley are tender. Remove the sage and thyme
leaves.
Serve the minestrone hot, with the remaining olive oil drizzled
over top and a grinding of freshly ground pepper.
Servings: 6
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