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by Pierre S. Aoukar, MD
Posted: March 16

Servings: at least 6


˝ each of dry kidney beans, navy beans and black-eyes peas
4 carrots, diced (brunoise)
1 large stalk of celery, diced (brunoise)
1 medium onion, diced (brunoise)
2 large white potatoes, diced
2 yellow squash, diced
2 zucchini, diced
˝ head white cabbage, chiffonade (fine slice)
5 fresh tomatoes or 1 can plum tomatoes, drained, chopped
6 cloves fresh garlic, minced
2 Tb extra virgin olive oil
6-8 cups vegetable stock or water
˝ pound ditalini or orzo pasta
2 bay leaves
fresh oregano, marjoram, thyme and/or basil, chopped or chiffonade
1 bunch fresh Italian parsley, minced
sea salt and crushed red pepper to taste


Soak the beans overnight. In a pot, cover the beans with water, bring to a boil and continue to boil until they are tender, about 1 hour. Set aside. In a separate 4 quart pot, sauté onions, celery and carrots in olive oil until they start to brown. Add garlic and cook until it begins to brown. Add the potatoes, bay leaves and fresh herbs (use one or all). Sauté for 5 minutes. Add tomatoes and enough stock to cover by at least one inch. Bring to a boil, turn heat down, cover and simmer until potatoes are just tender. Add beans and pasta and continue to cook until pasta is very al-dente. Add cabbage and both types of squash. Simmer for a few more minutes until pasta is al-dente and turn heat off. Add parsley and season for salt and pepper.

Minestrone, The Recipes of Dr. Aoukar

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