Hearty, Classic Minestrone
http://bakedchicago.typepad.com

2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried rosemary
kosher salt and ground black pepper
15 ounces whole, peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head green cabbage, cored and thinly sliced
15 ounces cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 garlic clove, minced
1/4 cup thinly sliced fresh basil
3/4 cup grated Parmesan, for serving

In large pot, heat oil over medium. Add onion, carrots, celery, red
pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon
pepper. Cook until onion begins to turn golden, stirring constantly,
about 5 to 8 minutes.

Add tomatoes. Cook until some liquid evaporates, about 2 minutes.
Add potato, cabbage, beans and 7 cups water. Bring to boil and stir
in green beans.

Reduce to simmer and cook until all vegetables are tender, about 20
minutes. Season with salt and pepper. Stir in garlic and basil.
Serve sprinkled with Parmesan cheese.

"WindyCityPrince" > wrote in message
...
> Hearty, Classic Minestrone
> http://bakedchicago.typepad.com
>
> 2 tablespoons olive oil
> 1 medium onion, chopped
> 2 medium carrots, peeled and diced
> 1 large celery stalk, diced
> 1/4 teaspoon red pepper flakes
> 1/4 teaspoon dried rosemary
> kosher salt and ground black pepper
> 15 ounces whole, peeled tomatoes, drained and finely chopped
> 1 large potato, peeled and diced
> 1/4 head green cabbage, cored and thinly sliced
> 15 ounces cannellini beans, rinsed and drained
> 1/2 pound green beans, trimmed and cut into 1-inch lengths
> 1 garlic clove, minced
> 1/4 cup thinly sliced fresh basil
> 3/4 cup grated Parmesan, for serving
>
> In large pot, heat oil over medium. Add onion, carrots, celery, red
> pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon
> pepper. Cook until onion begins to turn golden, stirring constantly,
> about 5 to 8 minutes.
>
> Add tomatoes. Cook until some liquid evaporates, about 2 minutes.
> Add potato, cabbage, beans and 7 cups water. Bring to boil and stir
> in green beans.
>
> Reduce to simmer and cook until all vegetables are tender, about 20
> minutes. Season with salt and pepper. Stir in garlic and basil.
> Serve sprinkled with Parmesan cheese.

I made this recipe this morning with only one modification: I substituted
some of my homemade chicken stock for 4 cups of the water. Came out
absolutely delicious!!

Thanks!!

Van


---- Posted via Pronews.com - Premium Corporate Usenet News Provider ----
http://www.pronews.com offers corporate packages that have access to 100,000+ newsgroups

On Oct 7, 9:02�am, "Van" > wrote:
> "WindyCityPrince" > wrote in message
>
> ...
>
>
>
>
>
> > Hearty, Classic Minestrone
> >http://bakedchicago.typepad.com
>
> > 2 tablespoons olive oil
> > 1 medium onion, chopped
> > 2 medium carrots, peeled and diced
> > 1 large celery stalk, diced
> > 1/4 teaspoon red pepper flakes
> > 1/4 teaspoon dried rosemary
> > kosher salt and ground black pepper
> > 15 ounces whole, peeled tomatoes, drained and finely chopped
> > 1 large potato, peeled and diced
> > 1/4 head green cabbage, cored and thinly sliced
> > 15 ounces cannellini beans, rinsed and drained
> > 1/2 pound green beans, trimmed and cut into 1-inch lengths
> > 1 garlic clove, minced
> > 1/4 cup thinly sliced fresh basil
> > 3/4 cup grated Parmesan, for serving
>
> > In large pot, heat oil over medium. �Add onion, carrots, celery, red
> > pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon
> > pepper. �Cook until onion begins to turn golden, stirring constantly,
> > about 5 to 8 minutes.
>
> > Add tomatoes. �Cook until some liquid evaporates, about 2 minutes.
> > Add potato, cabbage, beans and 7 cups water. �Bring to boil and stir
> > in green beans.
>
> > Reduce to simmer and cook until all vegetables are tender, about 20
> > minutes. �Season with salt and pepper. �Stir in garlic and basil.
> > Serve sprinkled with Parmesan cheese.
>
> I made this recipe this morning with only one modification: �I substituted
> some of my homemade chicken stock for 4 cups of the water. �Came out
> absolutely delicious!!
>
> Thanks!!
>
> Van

It's probably an ok soup (if you like blah) but certainly not
minestrone, not with all that cabbage (should be broccoli rabe,
spinach, collards, any *dark* leafy green), and requires green beans,
preferably flat guineas, and just one stinkin' clove of garlic - duh,
needs at least half a head, and no parsley???, and where's the pasta,
just ain't minestrone without pasta but there's NO potato... needs
some paneceta too, and some zucchini can't hurt (yellow for color),
and omit the hot pepper but add oregano... and it's better with veal
stock. I like mine served with a raft of buttery garlic toast... and a
liter dago red.

"Sheldon" > wrote in message
...

It's probably an ok soup (if you like blah) but certainly not
minestrone, not with all that cabbage (should be broccoli rabe,
spinach, collards, any *dark* leafy green), and requires green beans,
preferably flat guineas, and just one stinkin' clove of garlic - duh,
needs at least half a head, and no parsley???, and where's the pasta,
just ain't minestrone without pasta but there's NO potato... needs
some paneceta too, and some zucchini can't hurt (yellow for color),
and omit the hot pepper but add oregano... and it's better with veal
stock. I like mine served with a raft of buttery garlic toast... and a
liter dago red.

Just my first time makin' it is all. I lied - I _DID_ add some dittilini
(?) pasta 'cause I remember it should have some, but not much. I used 2
cloves of garlic (adding it at the end makes it a bit stronger I think).
Green beans were in there. As for cabbage, I had a part-bag of "traditional
cole slaw" from P.C. to use up, so in it went. The potato was a
head-scratcher, I know, but it only called for one of 'em. Red pepper was
just a hint.

I'll be happy to f with it next time - thanks fer the hints.

I was a little short on veal stock.

Van


---- Posted via Pronews.com - Premium Corporate Usenet News Provider ----
http://www.pronews.com offers corporate packages that have access to 100,000+ newsgroups

Van wrote on Tue, 7 Oct 2008 09:02:42 -0400:


> "WindyCityPrince" > wrote in message
> ...
>> Hearty, Classic Minestrone
>> http://bakedchicago.typepad.com
>>
>> 2 tablespoons olive oil
>> 1 medium onion, chopped
>> 2 medium carrots, peeled and diced
>> 1 large celery stalk, diced
>> 1/4 teaspoon red pepper flakes
>> 1/4 teaspoon dried rosemary
>> kosher salt and ground black pepper
>> 15 ounces whole, peeled tomatoes, drained and finely chopped
>> 1 large potato, peeled and diced
>> 1/4 head green cabbage, cored and thinly sliced
>> 15 ounces cannellini beans, rinsed and drained
>> 1/2 pound green beans, trimmed and cut into 1-inch lengths
>> 1 garlic clove, minced
>> 1/4 cup thinly sliced fresh basil
>> 3/4 cup grated Parmesan, for serving
>>

> I made this recipe this morning with only one modification: I
> substituted
> some of my homemade chicken stock for 4 cups of the water. Came out
> absolutely delicious!!

I wondered about that too since most Minestrone recipes that I know of
include some animal protein, sometimes salt pork. Is "Classic"
Minestrone soup a vegetarian dish or not?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" <

sometimes salt pork. Is "Classic"
> Minestrone soup a vegetarian dish or not?
> James Silverton

Yes, it is, although using some stock or cured meat is popular. Sheldon's
version is just like canned Progresso US!

Giusi wrote on Tue, 7 Oct 2008 19:30:31 +0200:

> sometimes salt pork. Is "Classic"
>> Minestrone soup a vegetarian dish or not?
>> James Silverton

>
>Yes, it is, although using some stock or cured meat is popular.
>Sheldon's version is just like canned Progresso US!

That probably explains why I felt that Progresso Minestrone was just a
rather blah cabbagy soup!



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Oct 7, 1:30�pm, "Giusi" > wrote:
> "James Silverton" <
>
> sometimes salt pork. Is "Classic"
>
> > Minestrone soup a vegetarian dish or not?
> > James Silverton
>
> Yes, it is, although using some stock or cured meat is popular. �Sheldon's
> version is just like canned Progresso US!

Stupid dago **** can't read, and is a ****ing liar... ther is no
cabage in Progresso Minestrone, in fact it's nothing like how I would
make it.

http://www.generalmills.com/corporat...7&itemID=10433

Sheldon wrote:
> On Oct 7, 1:30�pm, "Giusi" > wrote:
>> "James Silverton" <
>>
>> sometimes salt pork. Is "Classic"
>>
>>> Minestrone soup a vegetarian dish or not?
>>> James Silverton
>> Yes, it is, although using some stock or cured meat is popular. �Sheldon's
>> version is just like canned Progresso US!
>
> Stupid dago **** can't read, and is a ****ing liar... ther is no
> cabage in Progresso Minestrone, in fact it's nothing like how I would
> make it.
>
> http://www.generalmills.com/corporat...7&itemID=10433

Easy, jewboy. Or do you prefer kike? Should we include derogatory
terms involving you sexual orientation next?

See how stupid you sound, Shelly?

In article
>,
Sheldon > wrote:

> On Oct 7, 1:30?pm, "Giusi" > wrote:
> > "James Silverton" <
> >
> > sometimes salt pork. Is "Classic"
> >
> > > Minestrone soup a vegetarian dish or not?
> > > James Silverton
> >
> > Yes, it is, although using some stock or cured meat is popular. ?Sheldon's
> > version is just like canned Progresso US!
>
> Stupid dago **** can't read, and is a ****ing liar... ther is no
> cabage in Progresso Minestrone, in fact it's nothing like how I would
> make it.
>
> http://www.generalmills.com/corporat...catID=24587&it
> emID=10433

Of course, if you go to the actual site, you will see that Sheldon
picked the version (non-vegetarian vegetable) with no cabbage, whereas
the Traditional Progresso Minestrone has cabbage in it. Par for the
course.

--
Dan Abel
Petaluma, California USA

On Oct 7, 10:15�am, "James Silverton" >
wrote:
> �Van �wrote �on Tue, 7 Oct 2008 09:02:42 -0400:
>
>
>
>
>
> > "WindyCityPrince" > wrote in message
> ...
> >> Hearty, Classic Minestrone
> >>http://bakedchicago.typepad.com
>
> >> 2 tablespoons olive oil
> >> 1 medium onion, chopped
> >> 2 medium carrots, peeled and diced
> >> 1 large celery stalk, diced
> >> 1/4 teaspoon red pepper flakes
> >> 1/4 teaspoon dried rosemary
> >> kosher salt and ground black pepper
> >> 15 ounces whole, peeled tomatoes, drained and finely chopped
> >> 1 large potato, peeled and diced
> >> 1/4 head green cabbage, cored and thinly sliced
> >> 15 ounces cannellini beans, rinsed and drained
> >> 1/2 pound green beans, trimmed and cut into 1-inch lengths
> >> 1 garlic clove, minced
> >> 1/4 cup thinly sliced fresh basil
> >> 3/4 cup grated Parmesan, for serving
>
> > I made this recipe this morning with only one modification: �I
> > substituted
> > some of my homemade chicken stock for 4 cups of the water. Came out
> > absolutely delicious!!
>
> I wondered about that too since most Minestrone recipes that I know of
> include some animal protein, sometimes salt pork. Is "Classic"
> Minestrone soup a vegetarian dish or not?


There is vegetarian minestrone available or can be made vegetarian but
by default it contains some small quantity of meat, tyically contains
pork, ie. the Classic version contains panceta.

Sheldon wrote:
> On Oct 7, 10:15?am, "James Silverton" >
> wrote:
>> ?Van ?wrote ?on Tue, 7 Oct 2008 09:02:42 -0400:
>>
>>
>>
>>
>>
>>> "WindyCityPrince" > wrote in message
>>> ...
>>>> Hearty, Classic Minestrone
>>>> http://bakedchicago.typepad.com
>>
>>>> 2 tablespoons olive oil
>>>> 1 medium onion, chopped
>>>> 2 medium carrots, peeled and diced
>>>> 1 large celery stalk, diced
>>>> 1/4 teaspoon red pepper flakes
>>>> 1/4 teaspoon dried rosemary
>>>> kosher salt and ground black pepper
>>>> 15 ounces whole, peeled tomatoes, drained and finely chopped
>>>> 1 large potato, peeled and diced
>>>> 1/4 head green cabbage, cored and thinly sliced
>>>> 15 ounces cannellini beans, rinsed and drained
>>>> 1/2 pound green beans, trimmed and cut into 1-inch lengths
>>>> 1 garlic clove, minced
>>>> 1/4 cup thinly sliced fresh basil
>>>> 3/4 cup grated Parmesan, for serving
>>
>>> I made this recipe this morning with only one modification: ?I
>>> substituted
>>> some of my homemade chicken stock for 4 cups of the water. Came out
>>> absolutely delicious!!
>>
>> I wondered about that too since most Minestrone recipes that I know
>> of include some animal protein, sometimes salt pork. Is "Classic"
>> Minestrone soup a vegetarian dish or not?
>
>
> There is vegetarian minestrone available or can be made vegetarian but
> by default it contains some small quantity of meat, tyically contains
> pork, ie. the Classic version contains panceta.

He's right. A lot of times pork sausage is used in minestrone.

kili

"Sheldon"
On Oct 7, 10:15?am, "James Silverton" >
wrote:
> I wondered about that too since most Minestrone recipes that I know of
> include some animal protein, sometimes salt pork. Is "Classic"
> Minestrone soup a vegetarian dish or not?

There is vegetarian minestrone available or can be made vegetarian but by
default it contains some small quantity of meat, tyically contains
pork, ie. the Classic version contains panceta.

New Jersey rules?

James Silverton > wrote:

> I wondered about that too since most Minestrone recipes that I know of
> include some animal protein, sometimes salt pork. Is "Classic"
> Minestrone soup a vegetarian dish or not?

There is really no such thing as "classic" minestrone, as there are many
regional variations - and none of them is a set-in-stone recipe, merely
a blueprint. Generally speaking, minestrone is a thick vegetable-based
soup which nearly always contains at least one kind of beans. This is
about the only commonality. Minestrone can be totally vegetarian or it
can contain one or more kinds of meat and can be cooked with meat or
chicken broth. In the Abruzzi, minestrone abruzzese tends to be made
with pig's head. In Florence and generally Tuscany, minestrone toscano
can be made with several kinds of beans or a mix of beans, peas and
lentils, sometimes up to a dozen different varieties. They may use
white cabbage, Savoy cabbage, or cavolo nero (Tuscan black cabbage).
They may or may not add some kind of pasta and/or potatoes, or sometimes
rice. Sometimes pearl barley is used instead or in addition. In Milan,
in minestrone alla milanese, pasta is liable to be replaced with rice,
particularly of the risotto type. In Liguria, minestrone alla genovese
is made with pesto.

Victor