Minestrone Soup

READY IN: 1hr 5mins
SERVES: 6
YIELD: 16 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the onion, carrot, celery, potato and garlic in the oil for 5-10 minutes. Add the Italian seasoning to the vegetables near the end of the saute and stir to coat.
  • Meanwhile, cook the half cup of dried pasta, such as stelline or tiny shells according to package directions. Cook pasta for about a minute less than the minimum time and then drain and rinse with cold water. Set pasta aside.
  • Add tomatoes, chickpeas and broth to the sauted vegetables and simmer for 30 minutes.
  • After 30 minutes has passed, add the diced zucchini. Cook for 5 minutes more. Near the end of the cooking time, add the reserved pasta and allow it to heat in the soup for 1-2 minutes.
  • Serve hot. Salt in canned tomatoes and broth is probably adequate. Shake on crushed red pepper flakes in the serving bowls for a spicy kick.
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