I found this recipe online at Fresh Direct . They got it from "Good and Garlicky, Thick and Hearty, Soul Satisfying, More-Than-Minestrone Italian Soup Cookbook" by Joe Formularo. I have tweaked it from the original to suit my taste, but he original credit goes to Joe Famularo. I'll give you my version because I like it better.
Provided by Irene Hirschman
Categories Other Soups
Time 2h45m
Number Of Ingredients 19
Steps:
- 1. Heat oil in large soup pot over medium- high heat. Add the bacon/ pancetta, onion and sauté until the bacon/ pancetta is browned, about 2-3 minutes.
- 2. Add the tomatoes, parsley, basil, basil and stock. If using, add knuckle of beef. Bring to a boil, and reduce heat to very slow but steady simmer. Cook , covered, for 1 1/2 hours, uncovering every 20 to 30 minutes to stir.
- 3. Add beans, potatoes, carrots, celery and cabbage. Cook covered 30 minutes more.
- 4. Add cauliflower, rice/barley, fresh peasand cook, covered until vegetables are tender, 20 minutes. If using frozen peas, do not add them until last 5 minutes of cooking. Season with salt and pepper
- 5. Turn off heat and allow soup to mellow, anout 15 minutes. Stir in half the grated cheese, then ladelphia soup into warmed bowls and serve, pass remaining cheese.
- 6. If using beef knuckle, shred witf fork and add to soup
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