Little Italy Minestrone Soup Food

SIMPLE ITALIAN MINESTRONE SOUP

Steps:

• In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
• Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
• Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
• Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
• Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
• Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

MINESTRONE

Steps:

• Heat the olive oil in a large pot (about 3 spins around the pot.)
• Add the potatoes, onion garlic, celery and carrots. Season all with salt, pepper, basil, oregano and dill stirring as you go.
• Once the veggies are coated in the oil, add the tomatoes and chicken broth and bring to a simmer. Cook for 15 minutes.
• Add the kale.
• Add the kidney beans.
• Bring to a boil and add the pasta shells.
• Cook for 10 minutes until pasta is tender.
• Add more salt and pepper to taste if needed.
• Serve in a soup bowl with fresh Gouda cheese shredded on top.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

LITTLE ITALY MINESTRONE SOUP

Steps:

• In a large stock pot, melt butter over low heat. Add onion, carrot,.
• celery and oregano. Cook, covered, until vegetables are soft but not.
• browned, about 20 minutes.
• Add flour and stir to form a paste. Add garlic, chicken stock, marinara.
• sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
• Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat.
• to medium-low and simmer, uncovered, for 20 minutes.
• Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and.
• let cool to room temperature. Refrigerate for 12 to 24 hours.
• Reheat soup over medium-low heat. Meanwhile, cook pasta according to.
• package directions.
• Divide pasta among individual serving bowls and ladle hot soup over pasta.
• Serve with Parmesan cheese.