MINESTRONE

INGREDIENTS

• 2 tablespoons olive oil
• 1kg veal bones
• 3 liters ( 12 cups ) of water
• 4 ripe tomatoes, peeled, chopped
• 1 1/2 cups ( 200g ) small macaroni pasta
• 2 carrots, chopped
• 1 leek, thinly sliced
• 2 zucchini, sliced
• 440g can red kidney beans, rinsed, drained
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 3 English spinach leaves, shredded
• 1/4 cup chopped fresh parsley

MINESTRONE METHOD

Heat oil in a large heavy-based saucepan, adds bones, and cook, stirring, until well browned all over. Add water, bring to a boil, and simmer, covered, for 1 hour. Remove and discard bones from stock.

Bring stock to boil, stir in tomatoes and macaroni, and simmer, uncovered, for 10 minutes. Stir in carrots, leeks, zucchini, beans, paste, and sugar.

Bring to boil, simmer, uncovered, for about 10 minutes or until leek is tender.

just before serving. Stir in spinach and parsley

Serves 8 . Recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Not suitable.

Also Read: SESAME ROAST DUCK WITH HERBED PASTA