Best Minestrone Margaret Fultons Recipes

The Best Minestrone image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons olive oil
4 ounces pancetta, cut into 1/8-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 large celery stalks, cut into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, finely grated
2 bay leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces small Yukon potatoes, quartered
1 large zucchini, cut into 1/2-inch pieces
One 14-ounce can whole peeled tomatoes, crushed
4 cups packed curly kale leaves, torn
One 15-ounce can cannellini beans plus liquid
1/2 cup dry ditalini or other small pasta shape
Grated Parmesan, for serving

Steps:

Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

Minestrone - Margaret Fulton's image

Provided by Kiwi Kathy

Time 3h50m

Yield 12 serves, 12 serving(s)

Number Of Ingredients 17

1 lb shin beef, with bone
5 quarts water
1 1/2 tablespoons salt
1 cup dried kidney beans
1 tablespoon olive oil
2 garlic cloves, chopped
1 onion, finely chopped
1/2 cup parsley, chopped
1/2 lb steak, minced
1/2 teaspoon black pepper, ground
1 cup celery, chopped
2 cups cabbage, shredded
1 1/2 cups carrots, diced
3 1/2 cups tomatoes, canned
1 1/2 cups spaghetti, broken into pieces
1 cup peas, frozen
parmesan cheese, grated

Steps:

The day before required, put shin of beef on bone, water and beans into a large saucepan. Bring to boil, skim. Cover and simmer for 3 hours.
Cool and chill.
Next day saute garlic, onion, parsley, minced steak and pepper in oil until the onion is tender.
Skim off fat from stock. Remove bone, cut off meat. Return meat to stock with the onion mixture, celery, cabbage, carrots, tomatoes and salt.
Simmer, covered, 20 minutes.
Add spagetti and peas and cook for about another 15 minutes.
Check seasoning to taste.
Serve and sprinkle with parmesan cheese.