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Minestrone is a thick Italian
vegetable soup that is topped with grated Parmesan cheese and
is hearty enough for a one-dish meal. Maine Lobster Minestrone
develops it flavor from lobster stock. The vegetables listed
are only a guide, and traditionally would be roughly chopped.
For even cooking, keep the pieces about the same size.
Maine Lobster Minestrone
- 8-ounces dried white beans
3 pieces smoky slab bacon, cut into 1/4-inch pieces
2 tablespoons olive oil
5 garlic cloves, finely chopped
2 pieces celery, chopped
2 medium onions chopped
3 carrots, peeled and chopped
8 cups Maine lobster stock
1 large round white potato cut into 1/2-inch cubes
1/2 cup coarsely chopped zucchini or summer squash
1 (15-ounce) can chopped plum tomatoes
1/2 cup shredded Savoy cabbage
2 tablespoons chopped fresh basil
Sea salt and freshly ground black pepper
1 (6-ounce) bag baby spinach
8-ounces cooked Maine lobster, cut into bite-sized pieces
12 tablespoons freshly grated Parmigiano-Reggiano cheese
- Cook the beans in water until they are
just tender. Reserve the best unbroken beans for the soup. Mash
about half of the beans to thicken the soup and set aside.
- Using a large, heavy soup pot, fry the
bacon bits in the olive oil. Add the garlic, stirring and cooking
until it starts to just brown.
- Add the chopped celery, onion, and carrots,
stirring and cooking until the vegetables start to soften. Stir
in the lobster stock and bring the mixture to a boil.
- Add the potatoes and cook until the potatoes
start to soften, then stir in the mashed beans, zucchini, plum
tomatoes and juice, Savoy cabbage and basil. Simmer the mixture
for about 10 minutes. Add the whole beans and gently stir. Season
to taste with sea salt and fresh pepper.
- When ready to serve, bring the soup to
just under a boil and stir in the baby spinach and Maine lobster.
- Ladle into soup plates and sprinkle 1
tablespoon cheese on top. Serve with crusty French bread.
Makes 12 servings.
Nutritional analysis per serving: 230 calories,
18 grams protein, 21 grams carbohydrates, 8 grams fat, 652 mg.
sodium, 5 grams fiber.
Recipe provided courtesy of Maine Lobster Promotion Council.
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