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11,1 glorila nò (©bseruer
September 19, 2012
Classic Minestrone
This Italian soup has been much imitated around the world with very' different results. The homemade version
is a delicious revelation and is also extremely healthy.
Ingredients:
• 3 tablespoons olive oil
• 1 leek, sliced
• 2 carrots, chopped
• 1 zucchini, thinly sliced
• 4 ounces green beans, cut into 1 inch pieces
• 2 stalks celery, thinly sliced
• 1 1/2 quarts vegetable stock
• 1 pound chopped tomatoes
• 1 tablespoon chopped fresh thyme
*1(15 ounce) can cannellini beans, with liquid
• 1/4 cup elbow macaroni
• salt and ground black pepper to taste
Directions:
1. Heat olive oil in a large saucepan, over medium heat. Add leek,
carrots, zucchini, green beans and celery. Cover, and reduce heat to
low. Cook for 15 minutes, shaking the pan occasionally.
2. Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30
minutes.
3. Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with
salt and pepper to taste before serving.
Basic
Chicken
Stock
A great stock to use fo r soups,
sauces, gravies, etc.
Ingredients:
N EW
M A R K E T
• 1 pound chicken parts
• 1 large onion
• 3 stalks celery, including some
leaves
• 1 large carrot
• 1 1/2 teaspoons salt
• 3 whole cloves
• 6 cups water
• 1/4 cup cold water (optional)
• 1 egg
Directions:
1. Q u arter onion . C hop
scrubbed celery and carrot into
1 inch chunks. Place chicken
pieces, onion, celery, carrot,
salt, and cloves in large soup
pot or Dutch oven. Add 6 cups
water. Bring to a boil. Reduce
heat, cover, and sim mer for 1
hour.
2. Remove chicken and veg
etables. Strain stock. Skim fat
off the surface.
3. To clarify stock for clear
soup, removing solid flecks that
are too small to be strained out
with cheesecloth, follow this
method. Separate the egg white
from the egg yolk, and reserve
the shell. In a small bowl, com
bine 1/4 cup cold water, egg
white, and crushed eggshell.
Add to strained stock, and bring
to a boil. Remove from heat,
and let stand 5 minutes. Strain
again through a sieve lined with
cheesecloth.
recipes continue
on page 10