Minestrone

Name: Minestrone
Ingredients: 2 tablespoons olive oil; 2 cups onions, chopped; 5 medium garlic cloves, minced; 1 12-2 teaspoons salt; 1 stalk celery, minced; 1 medium carrot, diced; 1 small zucchini, diced; 1 teaspoon oregano; fresh black pepper, to taste; 1 teaspoon basil; 1 medium bell pepper, diced; 3 -4 cups vegetable broth; 1 (14 1/2 ounce) can tomato puree; 1 (16 ounce) can kidney beans; 1 -1 12 cup dry pasta, any shape; 1 -2 medium ripe tomatoes, diced (optional); 12 cup fresh parsley, minced; parmesan cheese

18 ingredients

10 steps

Ingredients

2 tablespoons olive oil
2 cups onions, chopped
5 medium garlic cloves, minced
1 12-2 teaspoons salt
1 stalk celery, minced
1 medium carrot, diced
1 small zucchini, diced
1 teaspoon oregano
fresh black pepper, to taste
1 teaspoon basil
1 medium bell pepper, diced
3 -4 cups vegetable broth
1 (14 1/2 ounce) can tomato puree
1 (16 ounce) can kidney beans
1 -1 12 cup dry pasta, any shape
1 -2 medium ripe tomatoes, diced (optional)
12 cup fresh parsley, minced
parmesan cheese

Directions

1

Heat the olive oil in a kettle or dutch oven.
2

Add onion, garlic, and 1 1/2 tsp salt.
3

Saute over medium heat for about 5 minutes, then add celery, carrot, oregano, black pepper, and basil.
4

Cover and cook over very low heat about 10 more minutes, stirring occasionally.
5

Add bell pepper, zucchini, broth, and tomato puree.
6

Cover and simmer about 15 minutes.
7

Add beans and simmer another 5 minutes.
8

Bring the soup to a gentle boil.
9

Add pasta, stir, and cook until the pasta is tender.
10

Stir in the diced fresh tomatoes, and serve right away, topped with parsley and parmesan.