Minestrone



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Minestrone

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

In a large heavy kettle, heat the olive oil over low heat for 1 minute; add
the onions and cook, uncovered, for 5 minutes or until soft. Add the garlic
and cook for 1 minute. Raise the heat to modera

te and add the carrots, potato, squash, basil, oregano, and bay leaves.
Cook, uncovered, 5 minutes longer, stirring occasionally.

Add the tomatoes and stock and bring to a boil; adjust the heat so that the
mixture bubbles gently and cook, uncovered, 20 minutes longer. Add the
green beans, cover, and cook until the beans are ten

der but still crispabout 10 minutes. Remove the bay leaves.

Add the pasta and cook until tender. Add additional water, if necessary.
Add the white beans. Cook 3 to 5 minutes longer, until heated through.
Ladle into soup bowls and sprinkle with the cheese and

parsley.

Yield: 8 serving

Ingredients:

2 ts Olive oil
1 md Yellow onion; chopped
2 Cloves garlic; minced
2 md Carrots, peeled, halved
-lengthwise; and sliced thin
1 md All-purpose potato, peeled
-and cut; into 1/2" cubes
1 md Yellow or green summer
-squash (about 1/2 pound),
-cut into 1/2-inch cubes
1 tb Dried basil; crumbled
1 ts Dried oregano; crumbled
2 lg Bay leaves
1 lg (28 ounces) crushed
-low-sodium tomatoes; with
-juice
6 c Chicken or vegetable stock
1/4 lb Green beans trimmed and cut;
-into 1" pieces
4 oz Tiny shells or tubettini
1 cn Great Northern white beans;
-drained and rinsed
Grated Parmesan cheese, if
-desired
3 tb Minced parsley

Serves:

1 Servings 		 
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