Ligurian Minestrone

Name: Ligurian Minestrone
Ingredients: 2 teaspoons olive oil; 1 large onion, finely chopped; 1 large garlic clove, minced; 1 medium carrot, finely chopped; 1 celery rib, finely chopped; 1 medium russet potatoes or 1 medium idaho potato, peeled and diced; 1 medium zucchini, diced; 1 cup canned chopped tomato, with juices; 4 cups defatted chicken broth or 4 cups vegetable broth; 1/4 cup short macaroni (such as tubetti or ditalini); 4 cups packed thoroughly rinsed roughly chopped spinach leaves (about 5 oz.); 1/2 cup chopped fresh basil; salt; fresh ground black pepper; 2 tablespoons freshly grated parmigiano-reggiano cheese

15 ingredients

9 steps

Ingredients

2 teaspoons olive oil
1 large onion, finely chopped
1 large garlic clove, minced
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 medium russet potatoes or 1 medium idaho potato, peeled and diced
1 medium zucchini, diced
1 cup canned chopped tomato, with juices
4 cups defatted chicken broth or 4 cups vegetable broth
1/4 cup short macaroni (such as tubetti or ditalini)
4 cups packed thoroughly rinsed roughly chopped spinach leaves (about 5 oz.)
1/2 cup chopped fresh basil
salt
fresh ground black pepper
2 tablespoons freshly grated parmigiano-reggiano cheese

Directions

1

Heat the oil in a heavy 4-quart saucepan over med-high heat.
2

Add the onion, garlic, carrot, and celery and cook until they begin to soften, 2-3 minutes.
3

Add the potato and zucchini and stir well to combine.
4

Stir in the tomatoes and broth, turn the heat to high and bring to a boil.
5

Decrease heat to med-low, partially cover the pan, and simmer, stirring occasionally, for 30 minutes.
6

Add the macaroni and cook, stirring frequently to prevent it from sticking to the bottom, until it is tender, about 10 minutes.
7

Add the spinach and basil, stir well to combine, and cook 5 minutes longer.
8

Season with salt and pepper to taste.
9

Serve with cheese.