Little Italy Minestrone Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stock pot, melt butter over low heat. Add onion, carrot,.
  • celery and oregano. Cook, covered, until vegetables are soft but not.
  • browned, about 20 minutes.
  • Add flour and stir to form a paste. Add garlic, chicken stock, marinara.
  • sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
  • Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat.
  • to medium-low and simmer, uncovered, for 20 minutes.
  • Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and.
  • let cool to room temperature. Refrigerate for 12 to 24 hours.
  • Reheat soup over medium-low heat. Meanwhile, cook pasta according to.
  • package directions.
  • Divide pasta among individual serving bowls and ladle hot soup over pasta.
  • Serve with Parmesan cheese.
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