Winter Minestrone With Cauliflower And Cabbage Recipes

WINTER MINESTRONE

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
• Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
• Ladle the soup into bowls and serve.

WHITE CABBAGE AND BEAN MINESTRONE

Steps:

• Rinse the beans and soak for 8 hours or overnight covered in several inches of cold water. Drain and rinse, then place in a medium saucepan. Add 4 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are just tender. Drain and set aside along with the cooking liquid.
• Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the onion, carrot, celery and parsley, and cook, stirring frequently, for about 10 minutes or until the vegetables begin to soften. Stir in half the garlic and cook for another minute or so, until the garlic becomes fragrant. Add the tomatoes and cook for 5 minutes or until they have reduced a bit. Stir in the cabbage, then add the beans, the reserved cooking liquid, vegetable stock and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 1/2 hour.
• Add the remaining garlic and continue to simmer for another 15 minutes or until the beans are soft. Now add the pasta and cook until done, 10 minutes or to desired teeth. Remove the soup from heat, discard the bay leaf, and season with salt and plenty of fresh ground black pepper to taste.
• Meanwhile, toast the bread and add slices to the bottoms of wide shallow flat-bottomed soup or pasta bowls. Ladle the soup over the toast, scatter fresh grated Parmesan cheese over top, and serve immediately.

"CREAMED" CABBAGE AND CAULIFLOWER

Steps:

• Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.

WINTER MINESTRONE WITH CAULIFLOWER AND CABBAGE

Steps:

• 1. Heat oil in large soup pot over medium- high heat. Add the bacon/ pancetta, onion and sauté until the bacon/ pancetta is browned, about 2-3 minutes.
• 2. Add the tomatoes, parsley, basil, basil and stock. If using, add knuckle of beef. Bring to a boil, and reduce heat to very slow but steady simmer. Cook , covered, for 1 1/2 hours, uncovering every 20 to 30 minutes to stir.
• 3. Add beans, potatoes, carrots, celery and cabbage. Cook covered 30 minutes more.
• 4. Add cauliflower, rice/barley, fresh peasand cook, covered until vegetables are tender, 20 minutes. If using frozen peas, do not add them until last 5 minutes of cooking. Season with salt and pepper
• 5. Turn off heat and allow soup to mellow, anout 15 minutes. Stir in half the grated cheese, then ladelphia soup into warmed bowls and serve, pass remaining cheese.
• 6. If using beef knuckle, shred witf fork and add to soup

HUNGARIAN CAULIFLOWER AND CABBAGE SOUP

Steps:

• In a 4 or 5 quart nonstick pan, heat the oil over medium-high heat. Add the casbbage, onion, and garlic and cook, stirring, until slightly softened, about 4 to 5 minutes. Stir in the paprika until it is absorbed.
• Add the broth and water, bring to a boil. Add the cauliflower and simmer, uncovered, 20 minutes or until the cauliflower is soft. Add salt and pepper.
• Place 2 cups of the soup in a blender or food processor and process until smooth. Stir puree back into soup. Stir in the yogurt and reheat if necessary, but do not boil.
• Serve in bowls, topped with additional yogurt dollops, if you like.