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Minestrone

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Ingredients/Components

oil - 2 Tbsp
salt to taste - 1 item
dried oregano - 1 tsp
small bay leaf - 1 item
cloves garlic, chopped - 2 item
zucchini, sliced - 2 item
chicken stock - 6 c
Parmesan - 3 Tbsp
large onion, coarsely chopped - 1 item
can chickpeas, drained - 1 oz
chopped canned plum tomatoes - 2 c
stalks celery, chopped in discs - 3 item
large potato, peeled and cut into 1/2-inch dices - 1 item
pasta small elbows or shells - 3/4 c
basil leaves, torn into pieces - 6 item

How to make minestrone:

Heat oil in large pan; saute onion and garlic (3 minutes). Stir in celery, carrots and potato. Add tomatoes and stock. Flavor with salt, bay leaf and oregano. Bring to a boil and simmer for 20 minutes. Return to a rolling boil and add pasta. Stir and cook for a couple of minutes. Add chickpeas, zucchini and basil and continue to cook (5 minutes or so) until pasta is cooked. Stir in Parmesan. (Have more Parmesan on table, to be added if desired.) Serves 6 to 8.

Recipe categories: Pasta, Beans, Chickpeas/garbanzos.

Rating:

2.5

Average rating: 2.5, total votes: 4

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