Friday, January 28, 2011

Classic Minestrone Soup

2 tbsp olive oil
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, chopped
4 cloves garlic, chopped
1 15 oz can chick peas or cannelloni beans
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
2 medium zucchini, chopped
2 qts chicken broth, low sodium
1 parmesan cheese rind
1 tsp thyme
1 tsp oregano
1 tsp parsley
1 tsp rosemary
2 tsp salt
1 tsp black pepper
1/2 tsp crushed red pepper

Saute onion, celery, and carrots in olive oil over medium high heat for 3-5 minutes, until soft. Add garlic and saute for 2 minutes. Add remaining ingredients and bring to a boil. Cook over medium heat for 1-2 hours until slightly reduced. Adjust seasoning to taste.

Cook one pound of small size pasta to al dente. Drain and add to minestrone before serving. Serve with fresh Parmesan and bread.

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