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Still remaining within the theme of colds and flus, the perfect meal for me when I'm feeling sick is a simple minestrone, light, flavorful and full of nutrients and vitamins.

* 3 liters water / * 2 chicken stock cubes / * 2 medium sized carrots (chopped into mirepoix - 1cm x 1cm cubes) / * 3 stalks of celery (chopped into 1 cm slices) / * 150 gms string beans chopped into lenghts of 5 cm / * 3 medium sized potatoes chopped - mirepoix / * 100 gms mushrooms finely sliced / * 1 medium sized white onion chopped / * 2 cloves garlic / * 4 slices of bacon chopped / * 200 gms pasta - orechiette was used in this recipe / * 4 eggs / 60 gms parmesan cheese grated / * 1/2 bushel of Italian parsley finely chopped / * salt & pepper to taste

1) Bring 3 litres of water to boil (or your own home-made chicken stock) in a deep soup pot.

2) Add 2 chicken stock cubes.

3) Once the water is boiling, add celery, carrots and string beans.

4) In a separate pan, heat 3 table spoons of olive oil on medium heat and add the bacon, onions and garlic until onion is translucent.

5) Add sliced mushrooms to the pan and let the mushrooms sweat.  Add a little water if necessary to ensure the mushrooms don't get burned.

6) Once the mushrooms have softened, add the pan mixture into the pot of chicken stock and other vegetables and allow the vegetables to simmer for 15 mins. 

7) Then add the pasta and boil on high heat for slightly longer than the original pasta cooking time (as the soup is thicker than normal water - about 20% longer than what is indicated on the dry pasta package). In the meantime, prepare the following that you will see in the video below.


8) This is a very important point in making this particular Minestrone Soup.  Beat the 4 eggs together with a pinch of pepper until well mixed.  Then add the grated parmesan cheese and mix well.

9) After the pasta has been cooked through (in these kind of soups, pasta is not meant to be al dente), turn off the heat.  Then add the egg and parmesan mixture, as well as a drizzle of olive oil (for flavor) to the pot and stir until the soup is well blended. 

10) Add salt and pepper to taste. Serve hot accompanied by freshly baked bread.

November 30, 2009 |


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