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1. Heat a soup pot with 1/4 cup olive oil. Add the onion, celery, carrots and cook for 15 minutes or until tender. 2. Then add garlic, rosemary, bay leaf and salt and cook for 5 minutes.
1. In a pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat until tender, about 2 hours; add water to keep the beans covered.
Minestrone. Minestrone (/ ˌ m ɪ n ə s ˈ t r oʊ n i /, Italian: [mineˈstroːne]) or minestrone di verdure is a thick soup of Italian origin based on vegetables. [a] It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. [1]
This version of the Italian classic soup minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night. To ...
' Genoese pesto ') is a paste made of crushed garlic, pine nuts, salt, basil leaves, grated cheese such as Parmesan or pecorino sardo, and olive oil. [1] [2] It originated in the Italian city of Genoa, and is used to dress pasta and flavour genoese minestrone soup. [3]
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Minestra di ceci – prepared with chickpeas as a main ingredient, it is a common soup in the Abruzzo region of central Italy. [14] [15] Minestra maritata or Italian wedding soup; Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery ...
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