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Minestrone Soup



Ingredients

  • 5 Tablespoons Olive oil

  • 1 yellow onion, medium dice

  • 2 carrots, medium dice

  • 2 stalks celery, medium dice

  • ¼ cup tomato paste

  • 1 cup zucchini, medium dice

  • 1 cup russet potato, medium dice

  • 2 Tablespoons minced garlic

  • 1 Tablespoon oregano

  • ½ Tablespoon basil

  • ½ Tablespoon thyme

  • 1-28 ounce can dice tomatoes

  • 1 quart chicken broth

  • 2 bay leaves

  • Salt and pepper to taste

  • 1 cup small shell pasta

  • 1-15 ounce can of beans, drained

  • 2 cups chiffonade kale

  • Juice of 1 lemon

Method

  1. In a large stock pot or Dutch oven on medium heat, sauté the carrots, celery, and onion in the olive oil, season with salt and pepper and stir well.

  2. Add the tomato paste, garlic, thyme, bay leaf, and oregano, and continue to stir until fragrant, season with more salt and pepper

  3. Add the dice tomatoes, chicken broth, potato, and zucchini, bring to a boil as you continue to stir

  4. Simmer for about 20 minutes

  5. Add the pasta, beans, and kale, continue to stir as the mixture simmers

  6. When the pasta is cooked al dente, remove from heat, pour in the rest of the olive oil and the lemon juice

  7. Portion into bowls and top with grated Parmesan cheese


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