Minestrone

Name: Minestrone
Ingredients: 1/2 cup fine-quality olive oil; 1 cup chopped onions; 1 cup chopped whole leeks; 1/4 cup minced Italian parsley; 1 teaspoon minced fresh thyme; 2 cups peeled and diced potatoes; 2 cups diced carrots; 1 cup diced celery; 1 cup diced zucchini; 1 cup fresh fava beans; 1 cup fresh or frozen green peas; 2 cups canned imported San Marzano Italian plum tomatoes, with juice; 4 cups chicken broth or water; Salt and pepper to taste; 1 to 2 cups cooked cannellini or kidney beans; 2 tablespoons chopped fresh basil; 1/4 cup freshly grated Pecorino Romano cheese

17 ingredients

11 steps

Ingredients

1/2 cup fine-quality olive oil
1 cup chopped onions
1 cup chopped whole leeks
1/4 cup minced Italian parsley
1 teaspoon minced fresh thyme
2 cups peeled and diced potatoes
2 cups diced carrots
1 cup diced celery
1 cup diced zucchini
1 cup fresh fava beans
1 cup fresh or frozen green peas
2 cups canned imported San Marzano Italian plum tomatoes, with juice
4 cups chicken broth or water
Salt and pepper to taste
1 to 2 cups cooked cannellini or kidney beans
2 tablespoons chopped fresh basil
1/4 cup freshly grated Pecorino Romano cheese

Directions

1

Heat oil in a large stockpot over medium-high heat.
2

When hot, stir in onions, leeks, parsley, and thyme.
3

Lower heat and saute for about 5 minutes or until onions begin to brown.
4

Add the remaining vegetablespotatoes, carrots, celery, zucchini, fava beans, and peas one at a time, sauteing each for about 3 minutes.
5

When all the vegetables are sauteed, stir in tomatoes, broth, and salt and pepper.
6

Bring to a boil.
7

Then lower heat and simmer for about 1 hour, until soup is quite thick.
8

Add cooked beans, mashing some against the side of the stockpot with the back of a spoon as you stir them in.
9

Cook for an additional 5 minutes.
10

Remove from heat and stir in basil.
11

Serve sprinkled with Pecorino Romano cheese.