Nana’s Minestrone Soup
From Central College Cookbook With Healthy Tips - 2011 (2011).
A historical recipe
Central College Cookbook With Healthy Tips - 2011, by Rachel Davy (2011).
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 4 ingredients
- 1 can chick peas
- 1 can kidney beans
- 1 med onion
- 4 beef
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
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- Sauté 1 med onion, chopped in 2 Tbsp.
- olive oil.
- Add 2 large cans tomato sauce.
- Add 2 c.
- water, package frozen spinach, salt and pepper.
- Add 1 Tbsp.
- sugar and 4 beef bouillon cubes (or veggie granules).
- Add: 1 can chick peas, 1 can kidney beans, 1 c.
- cut green beans, 1 c.
- diced carrots, 1 c.
- peas (frozen).
- Simmer for one hour, add water if necessary then add any kind of pasta you want, cook right in the soup.
- Serve with grated Romano cheese.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater