Minnestrone Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons extra-virgin olive oil
2 large onion, diced
4 cloves garlic, minced
1 cup celery, diced
1 1/2 cups baby carrots cut in half
1 1/2 cups green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 1/2 cups zucchini cut in chunks
1 1/2 cups butternut squash cut in chunks
3 tablespoons favorite Italian herb
2 teaspoons salt
1 teaspoon freshly ground pepper
2 32-oz. organic vegetable broth
2 28-oz can diced organic fire roasted tomatoes
1 15-ounce can organic kidney beans, drained and rinsed
1 15-ounce can organic cannellini beans, drained and rinsed
(optional) fresh spinach leaves
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Directions: |
Directions:Heat the olive oil in a large pot over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the celery and carrot and cook until they begin to soften, about 5 minutes.
Add the garlic and cook an additional 2-3 minutes.
Add the broth, tomatoes, Italian herbs, salt and pepper and simmer 10 minutes.
Add the zucchini, butternut squash and green beans and both canned beans, simmer 15 minutes or until ready to serve. |
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Personal
Notes: |
Personal
Notes: Serve with pasta of choice and Parmesan cheese.
Try some cheese tortellini to make this a hearty main course.
Note: I do not add the pasta to the pot of soup to freeze. Always add fresh pasta when serving.
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