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Minestrone soup

3 tbsp. extra virgin olive oil,
2 cloves garlic, chopped,
1 small onion, chopped,
1 cup diced celery,
1 diced carrot,
1 liter chicken broth,
1 cup tomato sauce,
1 cup canned beans, drained,
1/2 cup sweet peas,
1 cup green beans,
3 zucchini, seeds removed and diced,
1 tbsp. chopped parsley,
1 tbsp. chopped fresh basil,
salt and pepper to taste,
1/2 cup seashell pasta,
2 tablespoons grated Parmesan.

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 the minestrone soup for 20-25 minutes. Add the zucchini 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. Sprinkle some grated parmesan cheese over the minestrone soup, if desited.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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