Minestrone soup recipe 2

Recipe Categories : | Recipe Index |

Serves : 8

Ingredients :

• 1 cup dry beans
• 2 quarts chicken or vegetable stock
• 2 large cloves garlic, minced
• 1 large bay leaf
• 2 tbsp olive oil
• 1 large onion, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 cup water
• 1 cup diced zucchini
• 2 cups peeled and coarsely chopped tomatoes
• 1 cup diced zucchini
• 1 cup sliced green beans
• 2 cups coarsely chopped cabbage or Swiss chard
• 2 tbsp freshly chopped oregano
• ¾ cup uncooked small macaroni
• salt and pepper, to taste
  for garnish :
• pesto sauce
• grated Parmesan cheese

Preparation and Cooking Instructions :

1. Place beans in a large pot and cover with water. Soak at least 2 hours or overnight. Drain beans, add stock, garlic, and bay leaf and bring to a boil. Reduce heat and simmer covered until beans are almost tender, about 45 minutes.
2. While beans are cooking, heat oil in a medium skillet; add onion, garlic, celery, and carrots, sautè for 5 to 7 minutes until softened. Rinse out skillet with 1 cup water and add to soup along with tomatoes and simmer together for 20 minutes. Add zucchini, green beans, cabbage or chard, and oregano and simmer 15 minutes.
3. Stir in macaroni and cook until pasta is tender, about 10 minutes. Remove bay leaf. Add salt and pepper to taste. Top each serving with a spoonful of pesto sauce and Parmesan.