Minestrone Soup Genoese Style
Make extra garlic paste (using first 5 ingredients and step 1) and keep refrigerated. You'll have instant garlic-cheese flavor on hand for soups, sauces, garlic bread, and pasta dishes. Garlic paste keeps in the refrigerator for up to 2 weeks.
INGREDIENTS | SERVES 6
- 4 cloves garlic, minced
- 2 tablespoons basil, chopped
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 ounce Romano cheese
- 2 cups cabbage, shredded
- 1 cup zucchini, diced
- 1 cup green beans, cut into 1″ pieces
- 1 cup potatoes, peeled and chopped
- 2 cups navy beans, cooked
- ½ cup celery, chopped
- ¼ cup peas, fresh or frozen
- 1 tablespoon tomato paste
- 3 cups water
- Salt and pepper, to tasteh
Combine garlic, basil, and salt. Add olive oil and Romano cheese; mix well into a paste and set aside. (Using a mortar and pestle works very well.)
Combine cabbage, zucchini, green beans, potatoes, cooked navy beans, celery, peas, tomato paste, and water in a 4–6 quart soup pot.
Bring to a boil; reduce heat and simmer for 45–60 minutes, or until tender.
Mix garlic paste into soup; simmer an additional 5 minutes. Serve.
PER SERVING: Calories: 201 | Protein: 9g | Carbohydrates: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg Sodium: 271mg | Fiber: 6g | PCF Ratio: 17-56-27 | Exchange Approx.: 1½ Starches, 1 Vegetable, 1 Fat
