Minestrone

Name: Minestrone
Ingredients: 2 Tbsp. oil; 1 large onion, coarsely chopped; 2 cloves garlic, chopped; 3 stalks celery, chopped in discs; 1 large potato, peeled and cut into 1/2-inch dices; 2 c. chopped canned plum tomatoes; 6 c. chicken stock; salt to taste; 1 small bay leaf; 1 tsp. dried oregano; 3/4 c. pasta (small elbows or shells); 1 (15 oz.) can chickpeas, drained; 2 zucchini, sliced; 6 basil leaves, torn into pieces; 3 Tbsp. Parmesan

15 ingredients

9 steps

Ingredients

2 Tbsp. oil
1 large onion, coarsely chopped
2 cloves garlic, chopped
3 stalks celery, chopped in discs
1 large potato, peeled and cut into 1/2-inch dices
2 c. chopped canned plum tomatoes
6 c. chicken stock
salt to taste
1 small bay leaf
1 tsp. dried oregano
3/4 c. pasta (small elbows or shells)
1 (15 oz.) can chickpeas, drained
2 zucchini, sliced
6 basil leaves, torn into pieces
3 Tbsp. Parmesan

Directions

1

Heat oil in large pan; saute onion and garlic (3 minutes). Stir in celery, carrots and potato.
2

Add tomatoes and stock. Flavor with salt, bay leaf and oregano.
3

Bring to a boil and simmer for 20 minutes.
4

Return to a rolling boil and add pasta.
5

Stir and cook for a couple of minutes.
6

Add chickpeas, zucchini and basil and continue to cook (5 minutes or so) until pasta is cooked.
7

Stir in Parmesan.
8

(Have more Parmesan on table, to be added if desired.)
9

Serves 6 to 8.