Friday, February 10, 2006


2-3 tbl olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 celery stalk, chopped
1-2 carrots, chopped
1/4 lb pancetta or ham, chopped
1 can chopped tomatoes
1 can red or white beans
1-2 zucchini, chopped
2 peeled and diced potatoes (optional)
1/4 - 1/2 cabbage or kale, chopped, or 1 pkg of frozen spinach or turnip greens
Add whatever vegetables you like or that you have. You could add green beans and green peas for example
3 cans chicken stock
Rind from a chunk of parmesean reggiano
1-2 tsp each dried basil & oregano
1 bay leaf
salt & pepper to taste
1/2 pound small cooked pasta
fresh chopped basil (optional)

Saute the aromatics and the ham in olive oil w/ 1/2 tsp dried oregano and basil. Add the remaining ingredients except the potato and another 1/2 tsp basil & oregano. Bring to a boil and reduce to a simmer. Let simmer 20 minutes and add the potatoes. Bring back to the boil and reduce to a simmer. Let simmer 15 minutes. Add the cooked pasta and simmer for 5 minutes more. Fish out the rind and the bay leaf. Taste and season. Serve sprinkled with grated parmesean and fresh chopped basil.

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