Minestrone Soup

A great beginner!


 

Ingredients:
2 Tbsp. olive oil
2 medium onions, finely chopped
4 medium carrots, peeled and cut into 1/4 inch pieces
1/2 pound red potatoes peeled and cut into 1/4 inch pieces
1 large zucchini cut into 1/4 inch pieces
1 large yellow crookneck squash, cut into 1/4 inch pieces
1 Japanese eggplant cut into 1/4 inch pieces
1/2 small cabbage, shredded
1 cup peeled, seeded and pureed tomatoes
6 cups chicken stock
2 medium garlic cloves, minced
1 Tbsp. finely chopped basil
1/4 cup orzo
1 cup canned white beans, rinsed and drained
Salt and pepper to taste

Directions:
In a large soup pot, warm the olive oil over medium heat.  Add the onions and sauté, stirring occasionally until softened.  Add the carrots, potatoes, zucchini, crookneck squash and eggplant; sauté until slightly softened.  Add the cabbage and sauté just until softened (about 3 minutes).  Raise the heat to medium-high, add the tomatoes, chicken stock, garlic, basil and salt and pepper.  Bring to a boil.  Reduce the heat to low and simmer uncovered until the vegetables are tender, about 25 minutes.  The soup should be slightly thickened.

Fill a separate saucepan with water and bring to a boil.  Add the orzo and cook until al dente, approximately 10 minutes.  Drain and add to the soup.  Add the white beans, stir and taste for seasoning.  Let soup cool and serve slightly warmer than room temperature.  Garnish by swirling in a tablespoon of pesto cream.
 

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