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Minestrone Soup
Course
Soup
Keyword
Culinary 1
Ingredients
3
tablespoons
olive oil
1
cup
minced white onion
about 1 small onion
½
C
medium dice zucchini
½
C
medium dice potato
¼
C
brunoise celery
about 1/2 stalk
½
C
julienne carrot
⅛ x ⅛ x 1
4
teaspoons
finely minced garlic
about 4 cloves
2
tablespoons
chiffonade fresh basil
7
cups
vegetable broth
2
15 ounce cans red kidney beans, drained
2
15 ounce cans small white beans or 2 (15 ounce) cans great northern beans, drained
1
14 ounce can diced tomatoes
1 ½
teaspoons dried oregano
1 ½
teaspoons salt
1
teaspoon ground black pepper
½
teaspoon dried basil
¼
teaspoon dried thyme
½
cup small shell pasta
4
cups
fresh Baby Spinach
Instructions
Day 1
Mis en Place all Vegetables. Store each with the ingredients they will cook with.
Day 2
Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, carrot, garlic, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Add basil before serving. Garnish with parmesan.