domingo, 20 de enero de 2008

Minestrone- Italian soup

10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes


Crush 7 cups of beans and leave the remaining beans whole. Combine all
remaining ingredients except macaroni and basil. Bring to a boil. Turn down
heat and simmer for 45 minutes. Add basil and macaroni and cook an
additional 15 minutes. Serve with a sprinkling of grated Parmesan cheese.

la cocina de Dani Garcia. Marbella.