Minestrone is a classic vegetable soup enjoyed throughout Italy. However, northerners prefer it made with beef stock, butter, rice, and ribbon pasta, while southerners enjoy this version with tomatoes, garlic, olive oil, and tubular pasta. Serve with crusty bread.
Base SKU:
798
Cuisine:
Italian
Prep Time:
25 Minutes Plus 1 Hour Soaking Time
Cooking Time:
2 1/2 Hours
Yield:
8 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
1 cup(s)
Onion, diced
1 tablespoon(s)
Garlic, minced
2
Celery, ribs, diced
2
Carrot, peeled and diced
1
Zucchini, medium, diced
8 ounce(s)
Green beans, cut in 1/2-inch pieces
1/2 pound(s)
Cabbage, diced
14 ounce(s)
Tomatoes, canned, chopped
1 tablespoon(s)
Chervil, freshly chopped
Instructions:
1.
Soak beans in cold water for 1 hour; drain.
2.
Cover the beans with water and simmer until tender, about 45 minutes. Reserve.
3.
Heat oil and saut; onions, add garlic, celery, and carrots and cook for 3 minutes.
4.
Add zucchini, green beans and cabbage, and sauté briefly.
5.
Add the stock, tomatoes with their juice, oregano, and basil. Cover and simmer for 1 to 1-; hours.
6.
Add the drained beans and orzo. Cook until the pasta is tender, adding water if soup is too thick.
7.
Stir in chervil and parsley and adjust the salt and pepper to taste.
8.
Serve in warm bowls garnished with parmesan cheese.
