Pasta, Soups & Rice

Click on the recipes below for ingredients and preparation directions...

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 MINESTRONE SOUP

Serves:  

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INGREDIENTS :

1 tbsp of GALLO Pure Olive Oil

3 ½ oz of pancetta (ham), diced

2 medium onions, chopped

2 cloves of garlic, crushed

1 can PRIMO Black Beans

1 potato, peeled and cut into ½ inch cubes

1 carrot, peeled and cut into chunks

1 leek, sliced into rings

¼ green cabbage, shredded

1 celery stalk, chopped

16 oz of canned PRIMO Diced Tomatoes

7 oz of canned PRIMO White Kidney Beans, drained and rinsed

2 ½ cups of hot ham or chicken stock, diluted with2.5 cups of boiling water

GARNISH :

bouquet garni (2 bay leaves, 2 sprigs rosemary and 2 sprigs thyme, tied together)

salt and pepper

freshly grated Parmesan cheese, to serve

PREPARATION:

Heat olive oil in large saucepan. Add the diced pancetta, chopped onions, and garlic and fry for about 5 minutes, stirring, or until the onions are soft and golden. Add the prepared potato, carrot, leek, cabbage, and celery to the saucepan. Cook for a further 2 minutes, stirring frequently to the coat all vegetables in the oil.

Add the tomatoes, black beans, hot ham or chicken stock, stirring to mix. Leave the soup to simmer, covered, for 15-20 minutes or until all the vegetables are just tender. Remove the bouquet garni, season with salt and pepper and serve with plenty of freshly grated Parmesan cheese.

PREPRATION TIME: 40 minutes

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