Michael's Home-Style Minestrone

Submitted by Chef #1021843

"Michael Chiarello Minestrone recipe"

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 10

ingredients

• 59.14 ml extra virgin olive oil
• 6 medium garlic cloves, chopped
• 473.18 ml finely chopped yellow onions (2 small)
• 236.59 ml diced celery (2 medium stalks)
• 236.59 ml diced carrot (2 medium)
• 14.79 ml finely chopped fresh rosemary or 14.79 ml thyme leaves
• 425.24 g can progresso cannellini beans, drained
• 354.88 ml undrained progresso diced tomatoes (half of a 28-oz can)
• 946.36 ml diced green zucchini (5 small)
• 236.59 ml uncooked tubetti pasta (4 oz) or 236.59 ml other small penne pasta (4 oz)
• 2 (1814.36 g) carton progresso reduced-sodium chicken broth
• salt & freshly ground black pepper, if desired
• 118.29 ml shredded parmesan cheese

directions

1. In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
2. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
3. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
4. 10 servings (about 1 1/2 cups each).
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