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Minestrone Soup
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| Loaded with fresh vegetables, pasta and savory parmesan cheese, classic Minestrone is the ultimate one-bowl supper. The addition of Swiss chard makes this version even more nourishing.
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| 10 |
cups |
chicken stock |
| 2 |
tablespoons |
olive oil |
| 2 |
tablespoons |
butter |
| 2 |
medium |
onions, chopped |
| 3/4 |
teaspoon |
salt |
| 2 |
teaspoons |
crushed garlic |
| 2 |
tablespoons |
tomato paste |
| 2 |
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carrots, unpeeled and chopped |
| 3 |
medium |
raw white potatoes, chopped |
| 2 |
medium |
zucchini, chopped |
| 2 |
teaspoons |
dried basil |
| 2 |
teaspoons |
dried Italian oregano |
| 1 |
teaspoon |
dried thyme |
| 3 |
small |
bay leaves* |
| 1 1/2 |
cups |
cannellini beans** |
| 2 |
cups |
cooked pasta, slightly undercooked*** |
| 2 |
cups |
freshly grated Parmesan cheese, divided |
| 1/2 |
teaspoon |
freshly ground black pepper |
| 1/4 |
pound |
Swiss chard, chopped |
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*Do not use California Bay Laurel leaves; their strong flavor will overpower the soup.
**Cannellini beans are available bottled at most good grocery stores. You can also use kidney, fava, or garbanzo beans for this soup.
***You want a plenty of “bite” to the pasta, because it will continue cooking in the soup. |
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Directions |
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- Pour the chicken stock into a large stockpot and set aside.
- Place a large skillet over medium-high heat, add the olive oil and butter, and bring to a sizzle.
- Add the onions and salt. Adjust the heat to prevent burning and cook until golden and translucent—approximately 15 minutes.
- Add the garlic and cook for one minute.
- Add the tomato paste and mix well.
- Add the carrots, potatoes, zucchini, basil, oregano, thyme, and bay leaves, mix well, and cook for several minutes.
- Heat the chicken stock to a lively simmer over medium-high heat.
- Add the vegetable mixture to the stock.
- Add the beans, pasta, one cup of the Parmesan cheese and pepper. Mix well.
- Stir in the Swiss chard, turn the heat to medium-low, cover, and cook for 30 minutes so that the flavors meld.
- Adjust the seasonings.
- Ladle the soup into bowls and sprinkle with the remaining Parmesan cheese.
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Preparation time: 70 minutes.
A Barbara Adams Beyond Wonderful recipe.
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