|
Brigit's White Lima Minestrone |
| Preparation time: 8 minutes |
| Cooking time: 55 minutes in pressure cooker, 2 hours 50 minutes regular |
| Ingredients (Serves 6) |
| 1 |
Onion sliced |
| 1 |
Stalk celery coarsely chopped |
| 1 |
Carrot coarsely chopped |
| 3 |
Small potatoes coarsely chopped |
| 1 |
Handful green beans (the garden's harvest for the day) |
| 1 |
Handful cauliflower leaves coarsely chopped |
| 1 Can (14.5 oz. - 411 gr.) |
Organic ready cut tomatoes |
| 1 cup |
Large white Lima beans (if soaked less cooking time is needed) |
| 1 Tbs. |
Curry powder |
| 1 Tsp. |
Dried lemon mint |
| 1 handful |
Fresh sage and fresh mint |
| 3-4 |
Bay leaves |
| 1 |
Cinnamon stick |
| 1 quart (1 liter) |
Vegetable broth or V8, if desired |
| 2 Tbs. |
Extra virgin olive oil (EVOO) |
| • |
Sea salt and freshly ground black pepper to taste |
| Preparation |
| • |
In a large pan combine 3 quarts of water with broth or V8 and bring to a boil. |
| • |
As it comes to a boil add all ingredients in no particular order and salt to taste. |
| • |
If using a pressure cooker, reduce heat and simmer for 55 minutes. Check and shake regularly to ensure that there is enough liquid and the beans are not sticking . |
| • |
If cooking regular style, cover, reduce heat and simmer for 2 hours and 50 minutes, checking and stirring regularly to prevent sticking. |
| • |
Add more water if necessary. |
| • |
Soup is done when lima beans begin to lose their shape. |
Click on the images above to see larger pictures |
| Comments |
| • |
Drizzle individual serving bowls with EVOO and /or grated Parmigiano Reggiano to taste. |
| • |
Excellent served with bruschetta. |
| • |
You may experiment with different vegetables. |
| Wine and Beverage Pairing |
• |
Chianti DOCG, Lacryma Christi del Vesuvio DOC, Toscana IGT Occhini, Valdichiana DOC Poventa. |
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