ITALIAN SOUP MIX

YIELD: 4 cups
    
INGREDIENTS:
1/2 cup dried black-eyed beans
1/2 cup dried borlotti beans
1/2 cup dried great northern beans
1/2 cup dried green lentils
1/2 cup dried green split peas
1/2 cup dried red lentils
1/2 cup dried yellow split peas
1/4 cup dried chickpeas
1/4 cup dried red kidney beans
   
METHOD:
1. Add each ingredient into a 4-cup-capacity jar to make a layered jar (or mix ingredients in a bowl and then pour into a jar).
2. Seal jar, label and store in the pantry until use.
   
How to Make Minestrone Soup:
2 cups Italian soup mix
1 ham hock
3 tablespoons olive oil
2 carrots, sliced
1 onion, diced
2 celery stalks, sliced
1/4 cup fresh parsley
2 garlic cloves, minced
240g tomato paste
1/4 cup red wine
2 cups cabbage diced
4 cups hot water
1/4 cup risoni
1 cup small, shell-shaped dry pasta
salt
pepper
parmesan
1. Soak Italian soup mix for 6+ hours in water (then drain well).
2. Place pre-soaked Italian soup mix into a large pan with ham hock, cover with fresh water and bring to a boil. Simmer for 1 hour.
3. Remove ham hock and chop meat into small pieces. Return meat to the pan with the soup mix.
4. Heat olive oil in a pan and sauté carrots, onion, celery stalks, fresh parsley and minced garlic for 5-10 minutes. 
5. Add tomato paste to the vegetable pan and cook until thick and sticky. Deglaze with a splash of red wine.
6. Add vegetable mixture, diced cabbage, hot water, risoni and small shell-shaped dry pasta to the soup pot. Stir to combine. Simmer for 30 minutes or until tender. 
7. Season with salt and pepper and serve sprinkled with parmesan cheese.

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