Jen's Minestrone Soup
My friend Jen is an amazing cook. I've never eaten anything she made that wasn't perfect. She had me over for lunch a few years ago, and served this soup. Of course I asked for the recipe. This recipe makes a large pot, the leftovers are even better than the first serving!
My friend Jen is an amazing cook. I've never eaten anything she made that wasn't perfect. She had me over for lunch a few years ago, and served this soup. Of course I asked for the recipe. This recipe makes a large pot, the leftovers are even better than the first serving!
Ingredients:
3 med. leeks, chopped
3 garlic cloves, minced
3T olive oil
8 c vegetable stock
15 1/2 oz can kidney beans
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. dried rosemary (optional, I omit)
salt and pepper to taste
2 c. potatoes, diced
1 c. carrots, sliced
1/2 c. celery, diced
1 1/2 c. yellow squash, diced
2 c. green beans
1/4 c tomato paste
1/2 c. uncooked macaroni
garnish with grated Parmesan
In a large stock pot, cook leeks and garlic in o oil for 2-5 minutes. Add vegetable stock and beans (with liquid), spices, and vegetables. Bring to a boil. Turn down heat and simmer for 30 minutes. Stir in tomato paste and macaroni. Simmer an additional 15 minutes. Garnish with Parmesan.
3 garlic cloves, minced
3T olive oil
8 c vegetable stock
15 1/2 oz can kidney beans
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. dried rosemary (optional, I omit)
salt and pepper to taste
2 c. potatoes, diced
1 c. carrots, sliced
1/2 c. celery, diced
1 1/2 c. yellow squash, diced
2 c. green beans
1/4 c tomato paste
1/2 c. uncooked macaroni
garnish with grated Parmesan
In a large stock pot, cook leeks and garlic in o oil for 2-5 minutes. Add vegetable stock and beans (with liquid), spices, and vegetables. Bring to a boil. Turn down heat and simmer for 30 minutes. Stir in tomato paste and macaroni. Simmer an additional 15 minutes. Garnish with Parmesan.
No comments:
Post a Comment