Saturday, February 12, 2011

Soup: Italian Minestrone

Soup: Italian Minestrone

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Skill Level: Beginner 

What you will need:
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups vegetable broth
2 cups water
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced

1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
Salt and pepper to taste
1/2 cup seashell pasta (Try Jumbo shells if you like more stuff than broth)
2 tablespoons grated Parmesan cheese for topping

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3
minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1
to 2 minutes.

Add broth, water and tomato sauce, bring to boil, stirring frequently. If desired add
red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook el
            dente. Drain water and set aside. (If you want faster preparation cook pasta while you are making soup)
            Once soup is heated through add cooked pasta to soup. Ladle soup into individual serving bowls sprinkle Parmesan cheese on top. Drizzle with olive oil, top with chopped basil and serve HOT!

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