minestrone soup
Packed full of vegetables and other goodies this one is hard to resist! What a meal!! :)
yield
12 serving(s)
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For minestrone soup
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1 mdonion,diced
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3 clovegarlic,crushed
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2 lgcarrot,diced
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2 stalkcelery,sliced
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2 mdzucchini,diced
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3 mdpotatoes,diced
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1 pkgpeas, frozen petite
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1 canred beans,15 ounce
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1/2 lbcooked small pasta,any shape(don't over cook!)
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3 Tbsproux
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3 qtchicken stock
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1 cparsley, italian,chopped
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2 mdbay leaves, dried
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1 ptmarinara sauce(i used my own but you can use store bought,the chunkier the better!)
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1 tspsalt and pepper or to taste
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1/2 ptparmigiano-reggiano, grated for garnish
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1 Tbspred pepper flakes for garnish(optional)
How To Make minestrone soup
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1Begin by rinsing peeling and dicing all of the vegetables. Start with the onion and garlic first,saute in the oil for 3-4 minutes until tender,add the rest of the vegetables and spices,herbs,saute for 10 minutes more.
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2Add the chicken stock and marinara sauce and bring to a medium/high simmer stirring every so often. After about 25 minutes stir in the roux to thicken.
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3Cook the pasta separately,don't over cook,leave a little bite to it. Drain and drizzle with olive oil. You can do this step while the soup is simmering to save time if you wish.
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4When ready to serve scoop two or three tablespoons of pasta into the serving bowl and ladle in the piping hot soup. Garnish with grated cheese a a sprinkle or red crushed pepper and fresh parsley if desired,Bon appetito! :)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Minestrone Soup:
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