Three Bean And More Minestrone correction

[Guest guest]

I missed my 1/2 cup drained white beans when I typed this up.

Joe

 

Three Bean And More Minestrone

 

1 tbsp. extra-virgin olive oil

1 small onion, chopped (1/2 cup)

1/4 cup diced carrot

1/4cup thinly sliced celery

3 garlic cloves, minced

1 14 oz. can diced tomatoes with juice, I like the Italian flavored ones

3 1/2 cups stock

1/8 cup dry red wine or sub with grape juice for non-alcoholic

1 bay leaf

1/2 tsp. each: dried oregano and dried basil

1/4 tsp. each: salt and black pepper

pinch sugar

1/2 cup uncooked small pasta, like shells or elbow

1/2 cup green beans, tailed & cut into half-inch pieces (abt 2 oz)

1/4 cup zucchini, quartered lengthwise & cut into medium chunks

1/4 cup small cauliflower pieces

1/2 cup each: canned chickpeas, rinsed, drained and 1/2 cup drained white beans

4 tsps. prepared basil pesto (optional)

grated parmesan for garnish

 

Heat oil in a large saucepan over medium heat. Add onions, carrot, celery and

garlic. Saute, stirring often, for about 5 minutes, until onions are softened.

Increase heat to medium-high and add tomatoes, stock, wine, bay leaf, dried

herbs, salt, pepper and sugar and bring to a boil. Reduce heat and simmer for 30

minutes.

Add pasta, green beans, zucchini and cauliflower to saucepan. Cover and simmer

for 15 minutes. Stir in canned beans and continue to simmer, covered, for an

additional 30 minutes, until pasta is cooked and vegetables are soft.

Remove soup from heat, discard bay leaf and stir in pesto, if using. Garnish

with parmesan and serve.

Make it hours before you serve it so the flavors blend. Old Italian secret LOL

Serves 4.

[Guest guest]

Thank you so much! I have almost everything and can get to the store before the

snow. I think a good book, soup, and snow are a great combination.

Diana

 

--- On Wed, 1/6/10, Joe Petrini <mambo_italiano_joe wrote:

 

 

Joe Petrini <mambo_italiano_joe

[veg_grp] Three Bean And More Minestrone correction

Garlic-Loving-Recipes

Wednesday, January 6, 2010, 3:05 PM

 

 

 

 

 

 

I missed my 1/2 cup drained white beans when I typed this up.

Joe

 

Three Bean And More Minestrone

 

1 tbsp. extra-virgin olive oil

1 small onion, chopped (1/2 cup)

1/4 cup diced carrot

1/4cup thinly sliced celery

3 garlic cloves, minced

1 14 oz. can diced tomatoes with juice, I like the Italian flavored ones

3 1/2 cups stock

1/8 cup dry red wine or sub with grape juice for non-alcoholic

1 bay leaf

1/2 tsp. each: dried oregano and dried basil

1/4 tsp. each: salt and black pepper

pinch sugar

1/2 cup uncooked small pasta, like shells or elbow

1/2 cup green beans, tailed & cut into half-inch pieces (abt 2 oz)

1/4 cup zucchini, quartered lengthwise & cut into medium chunks

1/4 cup small cauliflower pieces

1/2 cup each: canned chickpeas, rinsed, drained and 1/2 cup drained white beans

4 tsps. prepared basil pesto (optional)

grated parmesan for garnish

 

Heat oil in a large saucepan over medium heat. Add onions, carrot, celery and

garlic. Saute, stirring often, for about 5 minutes, until onions are softened.

Increase heat to medium-high and add tomatoes, stock, wine, bay leaf, dried

herbs, salt, pepper and sugar and bring to a boil. Reduce heat and simmer for 30

minutes.

Add pasta, green beans, zucchini and cauliflower to saucepan. Cover and simmer

for 15 minutes. Stir in canned beans and continue to simmer, covered, for an

additional 30 minutes, until pasta is cooked and vegetables are soft.

Remove soup from heat, discard bay leaf and stir in pesto, if using. Garnish

with parmesan and serve.

Make it hours before you serve it so the flavors blend. Old Italian secret LOL

Serves 4.