Minestrone Soup with Beef Broth
From: Lucie, Quebec, Canada
Comments: There are as many minestrone soup recipes as there are cooks; each region boosts its own. In Genoa, it is made up of pumpkin, cabbage, beans, zucchini, string beans, celery and tomatoes; it is garnished with 3 kinds of pasta noodles and served with along with pesto. Elsewhere, it is served along with grated Parmesan cheese.
Servings: 6
IngredientsPreparation
  • 5 1/4 ounces [150 g] dry white beans
  • 2 carrots
  • 3 potatoes
  • 1/4 celeriac
  • 2 leeks
  • 2 zucchinis
  • 3 tomatoes
  • 4 tablespoons [60 mL] olive oil
  • 2 cloves garlic
  • 8 cups [2 L] beef broth
  • 4 sprigs basil
  • 3 sprigs parsley
  • 1 sprig thyme
  • 1 tablespoon [15 mL] soup pasta noodles
  • Grated Parmesan cheese, to taste [optional]
  • Salt and pepper, to taste
  • Soak dry white beans overnight, covered with cold water.
  • Drain and transfer beans into a casserole; pour in 2 cups [500 mL] water.
  • Cover and bring to a boil.
  • Lower heat and leave simmer for about 30 minutes; remove from heat and reserve.
  • Meanwhile, peel carrots, potatoes and celeriac.
  • Cut stems and green leaves off leeks; carefully rinse white parts of leeks.
  • Rinse zucchinis.
  • Slice then finley dice carrots, potatoes, celeriac, leeks and zucchinis.
  • Plunge tomatoes for 1 minute into boiling water.
  • Peel then cut tomatoes into 4 or 8 segments, according to size.
  • Pour olive oil into a large casserole.
  • Melt together all prepared vegetables into olive oil, over low heat stirring often.
  • Peel and crush garlic cloves; add to vegetables.
  • Heat beef broth into a clean casserole; pour over vegetables.
  • Pour in reserved white beans and cooking liquid.
  • Chop 2 of basil sprigs and rinse parsley sprigs; add to casserole, along with thyme sprig.
  • Cover; simmer over low heat for 45 minutes.
  • Salt and pepper.
  • Sprinkle soup noodles all over the soup; leave to simmer for 2 to 3 minutes.
  • Remove thyme and parsley sprigs from soup.
  • Pour soup into a soup serving bowl.
  • Finely chop remaining 2 basil leaves; sprinkle over soup.
  • Serve immediately, along with grated Parmesan cheese if desired.