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Ingredients: 3 tbsp. olive oil , 2 tsp. minced garlic, 1 chopped onion, 1 cup diced celery , 1 diced carrot, 1 l. chicken broth , 1 cup tomato sauce , 1 cup canned beans, drained , 1/2 cup sweet peas, 1 cup green beans , 3 zucchini, quartered and diced, seeds removed , 1 tbsp. chopped parsley, 1 tbsp. chopped fresh basil , salt and pepper to taste , 1/2 cup seashell pasta, 2 tablespoons grated Parmesan cheese for topping.
Recipe: Over medium-low heat, in a large stock pot, heat olive oil and saute garlic and onion for 3-4 minutes. Add celery and carrots, saute for 1-2 minutes. Add chicken broth and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, sweet peas and salt and pepper. Simmer for 20-25 minutes. Add the zuchini in the last 10 minutes, and the parsley and basil in the last 2 minutes of cooking. The seashell pasta can be added to the soup in the last 8-9 minutes, or alternatively, boiled separately and added to the soup when serving.
As it is with most vegetable soups, the minestrone will become even more tasty, if it is left to sit for half an hour and then reheated before serving. |
