Minestrone
From Carolina cooking (1953).
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A historical recipe
Carolina cooking, by N.C.) Junior Service League (Chapel Hill (1953).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- 1 teaspoon rosemary
- 3 quarts of boiling water
- 1 stalk celery
- 1 small onion
- 2 beef
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- 2 cups dried kidney beans 2 tablespoons tomato sauce 1 stalk celery 1 whole clove 1 small onion 1 teaspoon salt 1 clove garlic 1 teaspoon pepper 2 sprigs parsley 1 teaspoon Accent 1 small head of cabbage 1 cup elbow macaroni 1 zucchini 2 beef bouillon cubes 2 tablespoons oil 2 cups boiling water 1 teaspoon rosemary or thyme Grated parmesan cheese Soak beans according to directions on package, drain and cook in 3 quarts of boiling water until tender when pierced with fork.
- Chon onion, celery, garlic, and parsley.
- Add rosemary and cook until golden in color in the oil.
- Add tomato sauce, cook five minutes.
- Add slivered cabbage, zucchini, clove, salt, pepper, Accent, beans and bean liquid.
- Add macaroni, water, and bouillon cubes during the last 12 minutes.
- Serve topped with parmesan cheese.
- Serves 8.
- Mrs.
- A.
- F.
- Jenzano
Plating
Cookware for this recipe
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Saucepan
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Grater
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Colander