Adapted from the Silver Palate Cookbook. Currently on the hunt for meals that can be made ahead for hungry skiers and hikers after a day out in Greensboro. This one hit the spot….add tortellini just before serving unless you don’t mind it turning to mush!
INGREDIENTS
- 1/3 cup olive oil
- 1 lg yellow onion
- 4 carrots thickly sliced
- 1 fennel bulb, chopped
- 2 lg potatoes peeled and diced
- 1 green pepper cut into 1/2 inch squares
- 3 med zucchini
- 1 1/2 green beans sliced diagonally
- 1 med cabbage shredded
- 5 cups beef stock
- 5 cups water
- 1 can (35 oz) Italian plum tomatoes
- 2 T dried oregano
- 1 T dried basil
- Salt and pepper to taste
- Outer rind of 2 inch chunk Parmesan
- 1 1/2 c canned drained cannellini (white kidney) beans
- 1 lb cheese tortellini
- 1 1/2 lbs sausage, fried and sliced
- Freshly ground Fontina cheese
INSTRUCTIONS
1. Heat oil in large stock pot over medium heat. Sauté onion for 10-15’
2. Add carrots, sauté 2-3 minutes
3. One at a time, Add fennel, potatoes, green pepper, zucchini, green beans. Sauté 2-3’ before adding next vegetable. Add cabbage and cook 5’ more.
4. Add stock, water, tomatoes with juice, oregano, basil, salt and pepper to taste. Bury Parmesan ribs in center. Heat to boiling. Reduce and simmer covered 2.5-3 hours. It will be very thick. And yummy looking 😀
5. 15’ before serving, add beans and tortellini, raise heat to cook tortellini and stir occasionally to keep it from sticking. Add sausage.
6. Garnish with grated Fontina.
Makes 10-12 portions
The Nocka Cook Book 