 |
|
MINESTRA VERDE E BIANCA
2 cups light bouillion (veg, chicken, etc.)
5 cups water
4 cloves garlic. minced
1/2 leek, sliced
1/2 med green pepper, sliced
1 1/2 cups string beans, sliced in thirds
1 1/2 cups fusili (a rice-based fusili is best)
2 cups cooked canelli beans
1/2 med zucchini, sliced
2 cups caulifower, broken into small florets
1/3 cup, fresh dill, chopped
white miso
1 lb fresh spinach, optional
1/3 cup, fresh basil, optional
fresh grated parmesan cheese, optional
Put the water and boullion in a soup pot with the garlic. Cook
over high heat until it comes to a boil.
Add the leek, green pepper, and fusilli, and bring back to a boil.
Immediately turn the heat down to low, add the string beans, and
cover. Simmer until the pasta is 3 minutes away from being al
dente.
Mash half of the cannelli beans, and add the mashed and the unmashed
beans, and the zucchini and cauliflower. When pasta is al dente,
remove from heat and add the fresh dill.
To serve, put a tablespoon of miso into each bowl. Add some broth,
and stir till thoroughly mixed. Then, fill with the soup.
If you like, you can add some spinach when you add the beans, or
use basil instead of dill. If you use basil, you might wish to
omit the miso, and serve with salt and fresh grated parmesan.
|
|
Minestrone 12