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Minestrone Recipe

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This recipe for Minestrone is from The Vincer/Pawlowski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
2 T. butter
1 C chopped onion
1 C peeled and sliced carrots
1 C sliced celery
2 cloves garlic, minced
1/4 C chopped fresh parsley
1 C zucchini sliced then halved
1 small bunch swiss chard, remove stems, cut out veins and chop
1 16 oz. can navy beans
1 16 oz. can chick peas
2 C fresh chopped tomatoes (1st place in boiling water until skins crack, then immerse in cold water, peel off skins, core and chop.) You can substitute canned tomatoes.
6 C vegetable broth
2 tsp. fresh chopped basil
1 tsp. dried oregano
2 bay leaves
salt and pepper to taste
1 C small pasta
grated parmesan cheese
Directions:
Directions:
In a large kettle, combine oil and butter. Add onion, carrots, celery, garlic and parsley. Saute until onion is transparent. Add zucchini, swiss chard, beans and tomatoes. Saute 5 more minutes. Stir in broth, basil, oregano and bay leaves. Season with salt and pepper. Bring to boil, cover, reduce heat and simmer for 1 hour. In the meantime boil small pasta until Al dente. At the end drain pasta, rinse and add to soup.
Dish up and top with grated cheese.

 

 

 

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