Ingredients: |
Ingredients: 1 cup (4 ounces) tubetti pasta, or other small pasta shape
6 cups chicken stock
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
Salt and freshly ground black pepper
1 cup freshly grated Parmesan
Olive oil
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Directions: |
Directions:Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.
In a large saucepan over medium heat, warm the chicken stock. In another large saucepan over high heat, heat 2 tablespoons olive oil. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes and zucchini, Add the chicken stock and bring to a boil.
Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil, if desired.
Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta. |
This recipe for Super Quick Minestrone Soup is from