Minestrone Soup
Ingredients:
| 7 lb. |
Onions, diced ½ inch |
| 7 lb. |
Celery, diced ½ inch |
| 7 lb. |
Carrots, diced ½ inch |
| 12 oz. |
Garlic, chopped |
| 10 lb. |
Pinto beans, soaked overnight, drained and rinsed |
| 2 each |
Ham hocks |
| 11 gal. |
Chicken stock |
| 3 heads |
Green cabbage, 1 inch cubes |
| 6 lb. |
Spinach, cleaned, chopped |
| 4 lb. |
Zucchini, ½ inch slice |
| 2-No.10 cans |
Diced tomatoes |
| 1-No.10 can |
Tomato puree |
| 2 cups |
Pesto |
| 3 lb. |
Elbow macaroni, cooked al dente, drained, cooled, tossed with oil, set aside |
| 2 bnch. |
Parsley, chopped |
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Salt and pepper to taste |
Method:
- In steam kettle sauté the onions, celery, carrots, garlic until soft.
- Add the pinto beans, ham hocks and stock.
- Bring to a boil and simmer until beans are tender, approx. 45 minutes.
- Add the cabbage, spinach, zucchini, diced tomatoes, tomato puree and the pesto, simmer another 15 minutes.
- Check the consistency and seasoning.
- Add cooked macaroni to individual Bain Marie.
Source: Chef Keith Hammerich, CCSF
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