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Tuesday, March 29, 2016

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.

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