Minestrone Soup
Ingredients:
3 Tbsp olive oil
1 cup diced onion
1 cup celery
4 cloves minced garlic
1 cup diced carrot
1 zucchini diced
½ green pepper diced
½ red pepper diced
1 tsp salt
¼ tsp black pepper
1 tsp oregano
1 tsp basil
3 ½ cups of vegetable stock
2 Tbsp of tomato paste
2 cups of diced tomatoes with juice
1 cup cooked chickpeas
1 cup of kidney beans
1 cup of cooked pasta
***note-do not add pasta until you serve the soup***
Method:
*** The pasta should be cooked in a separate pot of boiling salted water for 8-10 minutes.
The pasta is strained and refreshed under cold water to stop the cooking. Pasta is added to the soup just before serving. ***
3 Tbsp olive oil
1 cup diced onion
1 cup celery
4 cloves minced garlic
1 cup diced carrot
1 zucchini diced
½ green pepper diced
½ red pepper diced
1 tsp salt
¼ tsp black pepper
1 tsp oregano
1 tsp basil
3 ½ cups of vegetable stock
2 Tbsp of tomato paste
2 cups of diced tomatoes with juice
1 cup cooked chickpeas
1 cup of kidney beans
1 cup of cooked pasta
***note-do not add pasta until you serve the soup***
Method:
- In a large pot, sauté garlic, onions and vegetables in the olive oil.
- Add the salt, pepper and herbs and reduce the heat to medium. Sweat the vegetables until fragrant, about ten minutes.
- Add the stock, diced tomatoes and tomato paste.
- Bring to a boil and reduce to a simmer.
- Simmer the soup for about 20 minutes or until the vegetables are tender crisp.
- Stir in the cooked chickpeas and kidney beans at the end.
*** The pasta should be cooked in a separate pot of boiling salted water for 8-10 minutes.
The pasta is strained and refreshed under cold water to stop the cooking. Pasta is added to the soup just before serving. ***