Minestrone a la Frigorifero Pulito (Cleaning out the refrigerator soup)
Ingredients:
Sofrito (4 parts onion, 2 parts carrot, 1 part fresh parsley, all minced fine)
4 slices bacon minced
1 Tbs. olive oil
1 tsp. minced garlic
2 cups chicken stock
½ cup beer/white wine/dry sherry as preferred
1 tsp. anchovy paste
¼ thinly sliced cabbage
1 zucchini sliced ½” thick
1 tomato coarsely chopped
2 cans small white beans, drained
1 cup cooked rice
Dash Tabasco sauce
Salt & pepper
Parmesan cheese
Make the Sofrito starting with half an onion. Cook the bacon in the olive oil until brown. Remove the bacon bits and reserve. Cook the sofrito in the fat until the onions are translucent and turning golden then add the garlic and sauté 15 seconds. Add the stock, beer and anchovy paste, cabbage, tomato, reserved bacon and zucchini. Bring to a simmer and let cook 15-20 minutes or until the carrots are soft. Add the beans, Tabasco and rice and bring back up to simmer. Correct the seasoning then serve with the cheese and a grater. This is either a primo served in a cup or a full, hearty winter meal served in bowls. Red wine goes very well with this soup.
Ingredients:
Sofrito (4 parts onion, 2 parts carrot, 1 part fresh parsley, all minced fine)
4 slices bacon minced
1 Tbs. olive oil
1 tsp. minced garlic
2 cups chicken stock
½ cup beer/white wine/dry sherry as preferred
1 tsp. anchovy paste
¼ thinly sliced cabbage
1 zucchini sliced ½” thick
1 tomato coarsely chopped
2 cans small white beans, drained
1 cup cooked rice
Dash Tabasco sauce
Salt & pepper
Parmesan cheese
Make the Sofrito starting with half an onion. Cook the bacon in the olive oil until brown. Remove the bacon bits and reserve. Cook the sofrito in the fat until the onions are translucent and turning golden then add the garlic and sauté 15 seconds. Add the stock, beer and anchovy paste, cabbage, tomato, reserved bacon and zucchini. Bring to a simmer and let cook 15-20 minutes or until the carrots are soft. Add the beans, Tabasco and rice and bring back up to simmer. Correct the seasoning then serve with the cheese and a grater. This is either a primo served in a cup or a full, hearty winter meal served in bowls. Red wine goes very well with this soup.