California Farm Cast Iron Minestrone Stew & Soup
Cured and diced Parma ham flavors this hearty stew, or diced celeriac root for vegetarians, and leftover stew turns into a delicious soup by adding tomato broth.
California Farm Cast Iron Minestrone Stew & Soup
Cured and diced Parma ham flavors this hearty stew, or diced celeriac root for vegetarians, and leftover stew turns into a delicious soup by adding tomato broth.
Cooking Instructions
- 1
Sautee garlic, onion, leek and chopped parma ham or celeriac root in olive oil till fragrant.
- 2
Make half pound of fresh fettucini: make doughball by squeezing cup of flour and 2 eggs with your fingers, roll out on flour dusted surface to thickness of a penny, roll up like a pancake, slice about 24 thin strips with knife, hang or roll out to straighten, 5 minutes.
- 3
Simmer the stew: Add 8 cups vegetable broth and all other ingredients except fettucini and parmesan cheese, boil till beans are soft, about 50 minutes. When soft, add fettucini, cook 10 more minutes. Garnish each plate of stew with grated parmesan cheese. Enjoy.
- 4
To make fresh soup from this stew, dilute leftover stew with 1 cup of tomato broth, stir, add another cup of broth if you want thinner soup. Heat, do not boil. Sprinkle with parmesan cheese. Enjoy.
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