- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Minestra Al Germe Di Grano
The Silver Spoon, Phaidon Press

Serves 4

• scant 1 cup wheat germ
• 1/3 cup dried toscanelli or cannellini beans
• 4 cups Vegetable Stock
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 ripe tomatoes, chopped
• 1 bunch of fresh basil, chopped
• salt and pepper

Soak the wheat germ and beans in the stock overnight.

Pour into a pan, add 4 cups water and bring to a boil over low heat.

Heat the oil in another pan, add the onion, celery and tomatoes and cook over low heat, stirring occasionally, for 5 minutes.

Add a ladleful of the boiling stock, then pour the mixture into the pan of beans.

Simmer for about 2 hours until the beans are tender.

Season with salt and pepper and stir in the basil.

Leave the soup to stand in a warm place for 10 minutes before ladling into a soup tureen and serving.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages