Minestra Casalinga
From choclytcandy 14 years agoIngredients
- 3 tbs olive oil shopping list
- 2 large cloves garlic, minced shopping list
- 3 tbs dried sage shopping list
- 1 16 oz can plum tomatoes, drained or 2 cups chopped fresh tomato shopping list
- 3 cups diced peeled red potato shopping list
- 3 cups cooked pinto or kidney beans shopping list
- salt to taste shopping list
- black pepper to taste shopping list
- 8-9 cups water or vegetable broth shopping list
- 6 oz fresh pasta (homemade or from refrigerated section in grocery store--fettuccine works well) shopping list
- Garnish: grated parmesan cheese shopping list
How to make it
- Heat oil in a large pot over medium heat. Add garlic and sage. Cook until garlic is soft (3-4 minutes). Add tomatoes and cook for 4-5 minutes. Add 1 cup potatoes, 1 cup beans, salt and pepper. Cook over low heat, stirring often, for 15 minutes.
- In a separate pot, bring water to a boil. Add 2 cups boiling water to soup mixture. Simmer mixture uncovered until potatoes are tender (about 30 minutes). Transfer mixture to a food mill or food processor (food mill is preferred). Puree.
- Return puree to soup pot. Add remaining potatoes and 6 cups boiling water. Simmer until potatoes are almost tender (about 15 minutes). Add remaining beans and cook for 15 additional minutes. Add pasta and cook until tender (4-5 minutes), adding more boiling water as needed if soup becomes too thick. Adjust seasonings.
- Serve and garnish with Parmesan cheese.
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