Jul 29 2008
Minestrone
Minestrone
This a perfect “stick to your ribs” soup that is a meal in itself. Just add a loaf of buttered Italian or French bread, warm out of the oven, for a complete meal.
Ingredients
3 tablespoons extra virgin olive oil
5 potatoes, peeled and diced
1 cup carrots, chopped
4 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
1 - 6 oz can tomato paste
1 can crushed tomatoes
1 - 15 oz can kidney beans, drained and rinsed
2 - 14 oz cans beef or vegetable broth
3 tablespoons basil
3 tablespoons oregano
2 tablespoons thyme
1 tablespoon salt
1 cup pasta, your choice
Directions
In a large soup pot, pour in olive oil and heat. Add potatoes, carrots, celery, onion and garlic. Sauté for 5 minutes. Add tomato paste, crushed tomatoes, kidney beans, broth and 1 ½ quarts water. Heat for 5 minutes and add oregano, thyme and salt, cooking until the vegetables are tender. Add the pasta and cook 10 minutes longer or until the pasta is done. 12 servings. After putting soup into bowls, garnish with Parmesan cheese.
