Minestrone Soup Davios Recipes

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

MINESTRONE SOUP, DAVIO'S RECIPE

Steps:

• In a large pot, combine the chicken stock, tomatoes and wine. Bring to a simmer and adjust the heat to simmer gently, uncovered, for 2 hours, stirring occasionally and skimming as necessary. Measure liquid. Remove or supplement to make 5 1/2 cups. In a separate dutch oven or large pot, heat the oil and butter over medium heat. Add the onion and saute until golden, about 7 minutes. Add celery and carrots and saute until the celery begins to soften, about 5 minutes. Add cabbage, stock mixture and cheese. Bring to a simmer and simmer gently until vegetables are crisp-tender, about 5-10 minutes. Stir in sage and simmer for a few minutes longer. Season with salt and pepper and serve immediately.

CLASSIC MINESTRONE SOUP

Steps:

• Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
• Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.