Minestrone Verdura
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
8-12
ingredients
- 2 carrots
- 1⁄2 lb green beans
- 2 zucchini
- 1 whole ripe plum tomatoes or (28 ounce) can whole tomatoes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 4 garlic cloves, diced
- 1⁄2 cup parsley, minced
- 3 tablespoons fresh basil, minced
- 3 tablespoons fresh oregano, minced
- 2 bay leaves
- 12 cups water
- 4 teaspoons salt
- 1 teaspoon pepper
- 3 cups cooked small white beans (or 2 cans (approximately 15 ounces each)
- 8 ounces fusilli
- 2 ounces grated parmesan cheese, for garnish
directions
- Peel carrots;.
- cut into 1/2" pieces.
- Trim stem ends from green beans.
- Chop into 1/2" cubes.
- Chop zucchini into 1/2 inch dice.
- Peel core and seed fresh toatoes.
- Chop into 1/2" cubes.
- Heat oil in an 8 quart stockpot or Dutch oven over low heat.
- Cook onion, celery, and garlic for 6 minutes.
- Add carrots, tomatoes, parsley, basil, oregano, bay leaves, the water, salt, pepper, white beans and pasta.
- Bring to a boil, reduce heat to medium and simmier for 20 minutes.
- Add green beans;.
- Cook for 5 minutes.
- Add zucchini.
- Cook for 3 minutes more.
- Ladle into individual shallow soup plates and sprinkle with Parmesan cheese.
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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio