Vegetable Minestrone.

My dear friend Regina bought me Todd English’s Cooking in Everyday English cookbook for my 40th birthday.  This recipe is adapted from his Fava Bean Minestrone.  I served this in sourdough bread bowls and it was fabulous!  Kids & adults enjoyed it & I love that it’s veggie-packed!  Great winter meal 🙂

1 c of diced carrots
1 c of chopped onion
1 c of chopped celery
1/4 c of olive oil
4 oz of pancetta (to make this vegetarian, omit this ingredient)
8 c of chicken stock
3 tbl of Italian Parsley
1 tsp of fresh Rosemary
2 tbl of chicken Better than Bouillon
2 c frozen lima beans
2 c of peas
1 c of baby spinach
2 – 16oz cans of drained and rinsed chickpeas
Salt – 1 tsp
1 tsp ground black pepper

Sauté the first three ingredients in a Dutch oven in olive oil over medium heat for 8 minutes.  Add pancetta; sauté for 7 minutes or until crisp.  Add chicken stock and next three ingredients.  Bring to a boil; reduce heat and simmer covered.  I let this simmer for 4 hours.    A half hour before serving, add lima beans, peas, spinach, chickpeas, salt and pepper.  Taste and adjust spices.

The spoon was made by a very talented friend Carrie.  Click the link below for her website.

— Knead to Cook

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