Minestrone

Ingredients

• the heart of a small cabbage
• one carrot
• four potatoes
• three leeks
• half a head of celery
• half a pint of kidney beans
• half a pint of green peas
• a dozen French beans
• one ounce of fat bacon
• a clove of garlic
• three pints of broth
• one pint of well-washed rice
• a slice of bacon-rind
• two mashed fresh tomatoes
• season with salt
• season with pepper
• two ounces of grated cheese

Method

1. 1

   Shred and blanch vegetables, fry with bacon and garlic.

2. 2

   Add broth, rice, and tomatoes, boil for twenty-five minutes.

3. 3

   Season and serve with grated cheese.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 29. The excerpt below is the record exactly as published.

MINESTRONE. The minestrone is a real Italian national soup. It is composed of a mixture of vegetables and rice, is very much appreciated and considered as a delicacy by the natives. Vegetables used for this soup should be fresh and tender, and the following are generally the most in request. Take the heart of a small cabbage, one carrot, four potatoes, three leeks, and half a head of celery; shred very fine; blanch these separately; strain and fry them in two ounces of butter with half a pint of kidney beans, half a pint of green peas, and a dozen French beans cut in small diamonds ; then take one ounce of fat bacon, mash with a knife-blade the clove of a garlic, and mix it with the bacon, 64 PRACTICAL HOUSEHOLD COOKERY. which must be minced as fine as a paste; put it into a stewpan with three pints of broth, boil it with all the vegetables, add one pint of well- washed rice, a slice of bacon-rind cut in small dice, and two mashed fresh tomatoes. Boil for twenty-five minutes, season with salt and pepper, stir well, then pour it into a soup-tureen, and serve with two ounces of grated cheese

Cook this with the app: pantry check, scaling, and the assistant.