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Minestrone from The Perfect Cookbook: Over 120 Classic Recipes That Work Every Time by David Herbert

  • spinach
  • cannellini beans
  • carrots
  • celery
  • Parmesan cheese
  • leeks
  • parsley
  • orzo pasta
  • zucchini
  • bacon
  • chicken stock
  • brown onions
  • canned crushed tomatoes

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Notes about this recipe

  • Eat Your Books

    Can substitute pancetta for bacon, and basil for parsley.

  • k.a.g on June 16, 2013

    This recipe gets frequent outings at our house each winter, although it's rarely in exactly the same form twice. Don't forget minestrone is a great way to use up odds and ends of vegetables (I often add peas, green beans cut into pieces, fresh tomatoes that are a bit overripe etc) and there's also plenty of scope for substitution (e.g. silverbeet or kale instead of the spinach, spring onions if you've got no leeks). I would however recommend cooking your cannellini beans rather than using a tin, if you can, as the difference is definitely worth it (1/2 a cup dried equals about a tin, although I usually double that). If I had one complaint it's that I think the cooking times are a bit long - in my opinion you're better off cooking just until the veggies are cooked through, no more - and that's nowhere near a hour or so, as Herbert suggests. Also, I would only add pasta to the portion you're going to serve straight away, as it gets very bloated and unappealing in your leftovers.

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