Minestrone

Name: Minestrone
Ingredients: 2 Tbsp. olive oil; 2 c. chopped onion; 5 cloves garlic, minced; 1 1/2 to 2 tsp. salt; 1 stalk celery, diced; 1 medium carrot, sliced; 1 small zucchini, sliced; 1 tsp. oregano; fresh black pepper; 1 tsp. basil; 1 medium bell pepper, diced; 4 c. beef broth; 1 (16 oz.) can peeled tomatoes; 1 1/2 c. cooked chickpeas; 1 c. dry pasta (any kind); 2 medium, ripe tomatoes, diced

16 ingredients

10 steps

Ingredients

2 Tbsp. olive oil
2 c. chopped onion
5 cloves garlic, minced
1 1/2 to 2 tsp. salt
1 stalk celery, diced
1 medium carrot, sliced
1 small zucchini, sliced
1 tsp. oregano
fresh black pepper
1 tsp. basil
1 medium bell pepper, diced
4 c. beef broth
1 (16 oz.) can peeled tomatoes
1 1/2 c. cooked chickpeas
1 c. dry pasta (any kind)
2 medium, ripe tomatoes, diced

Directions

1

Heat olive oil in kettle or Dutch oven.
2

Cook onion, garlic and salt over medium heat about 5 minutes, then stir in celery, carrot, oregano, black pepper and basil.
3

Cover and cook over very low heat, about 10 minutes, stirring occasionally.
4

Run canned tomatoes through food processor.
5

Add to onion mixture, along with bell pepper, zucchini and beef broth.
6

Cover and simmer about 15 minutes.
7

Add beans and simmer for another 5 minutes.
8

Bring soup to low boil; add pasta.
9

Stir and cook until the pasta is tender. Stir in the fresh tomatoes.
10

Serve with grated Parmesan cheese.