Rustic Italian Minestrone
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 8
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- salt
- fresh ground black pepper
- 1 (16 ounce) can chopped tomatoes
- 5 cups low sodium vegetable broth or 5 cups chicken broth
- 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
- 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley
- 1/4 lb fresh green beans, stemmed and cut into 1-inch lengths
- 1 (16 ounce) can cannellini beans, rinsed and drained
- 2 medium zucchini, quartered and chopped
- 1 cup raw small shell pasta
- 1/2 cup freshly grated parmesan cheese
Recipe
- 1 in a large soup pot, heat the olive oil over medium heat. add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. add the garlic, season with salt and pepper and cook for 2 minutes more.
- 2 add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.
- 3 add the green and cannellini beans and simmer for 2 minutes.
- 4 add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. season with salt and pepper.
- 5 serve the soup in large bowls with a sprinkling of parmesan cheese.
No comments:
Post a Comment