Minestrone - CD Recipes - CookingDistrict.com
Cooking District Recipes

Minestrone

Photo by Dayna McIsaac
Classic Italian Soup
Categories: Soups, Vegetables
Yield:
6 qt
Prep Time:
1.5 hours
Portion Size:
8 oz
Portions:
24
Photo by Dayna McIsaac
Step 1
4 oz olive oil
1 lb onions, chopped
8 oz celery-diced
8 oz carrots-diced
2 tsp garlic chopped
8 oz green cabbage
8 oz zucchini-diced
Heat the oil in a heavy pot over a medium heat. Add onions, celery, carrots and garlic. Sweat until almost tender. Do not brown. Add the cabbage and zucchini, sweat for another five minutes.
Step 2
1 lb tomato - canned-crushed
5 qt chicken stock
1 tsp basil - fresh chopped
Add the tomatoes, stock and basil. Bring to a boil, reduce heat and simmer until the vegetables are almost tender (do not overcook, the soup will continue to cook when pasta is added.)
Step 3
6 oz ditalini
1.5 lb cannellini beans-drained
2 oz parsley - chopped
salt and pepper as needed
Add the pasta and continue to simmer the soup until the pasta is cooked. Add the beans and bring the soup back to a boil. Add the parsley and season to taste with salt and pepper.
Step 4
parmesan cheese - grated as needed
Just before serving, stir in grated cheese.
Nutritional Analysis
Calories150 
Protein7g
28
19%
Carbs17g
68
45%
Fat7g
63
42%
Cholesterol10mg 
Sodium200mg 
Information is on a per portion basis.
Notes

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