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Chef Don's
Favorite Soup and Stock Recipes
Minestrone Siciliano
Serves 4
1/2 gal. Chicken Stock
2 Tbsp. Olive Oil
1 cup Onion, chopped
1/4 cup Celery, chopped
1/2 cup Carrot, halved and sliced
1 cup Zucchini, quartered and sliced
1/2 cup Roasted Red Pepper, skinned & sliced
3/4 cup Green Beans, chopped
2 cup Tomatoes, chopped
1/2 cup Red Potatoes, , diced
1/2 cup Arborio Rice
1/4 cup Prosciutto End, diced
2 Tbsp. Garlic, minced
1 Tbsp. Basil leaves, chiffanade
1/4 cup Parmesan, grated
1 Tbsp. Parsley, chopped
Salt and Pepper to taste
Heat the oil in a soup pot until hot. Add the
onion and cook until opaque. Lower the heat to low, and add the celery,
carrots, beans and garlic. Allow to simmer over low heat until the
vegetables begin to soften, about 10 minutes. Add the ham and cook 2
more minutes, stirring occasionally. Add the tomatoes and the parsley
and cook for 5 minutes. Add the stock and season with salt and pepper.
Bring the mixture to a boil, and add the zucchini, potatoes and the
rice. Bring back to a boil and then lower the heat so that the liquid
is simmering. Simmer gently until the rice is cooked, about 40 minutes.
Remember to stir the soup occasionally. Add more water or stock, if
necessary. When the rice is cooked, add the roasted peppers and remove
the soup from the heat. Stir in Parmesan, salt, pepper and top each
serving with some chopped basil.
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