Minestrone Soup

Name: Minestrone Soup
Ingredients: 18 cup dry sherry; 2 tablespoons olive oil; 1 medium yellow onion (diced); 1 tablespoon garlic, minced; 2 tablespoons fresh basil, chopped; 2 medium carrots (chopped); 2 stalks celery (copped); 2 small zucchini (sliced in half moons); 1 (8 ounce) box frozen green beans; 1 (15 ounce) can whole tomatoes; 4 cups vegetable stock; 1 (15 ounce) can kidney beans; 1 (15 ounce) can cannellini beans; 1 cup ditalini (small tubular pasta)

14 ingredients

5 steps

Ingredients

18 cup dry sherry
2 tablespoons olive oil
1 medium yellow onion (diced)
1 tablespoon garlic, minced
2 tablespoons fresh basil, chopped
2 medium carrots (chopped)
2 stalks celery (copped)
2 small zucchini (sliced in half moons)
1 (8 ounce) box frozen green beans
1 (15 ounce) can whole tomatoes
4 cups vegetable stock
1 (15 ounce) can kidney beans
1 (15 ounce) can cannellini beans
1 cup ditalini (small tubular pasta)

Directions

1

In a large soup pot, saute onion, garlic, carrots, and celery with olive oil until onion is translucent.
2

Add sherry and zucchini saute until sherry is incorporated add canned tomatoes and juice.
3

Add Cannellini beans, kidney beans, green beans and stock and until well heated.
4

Add Ditalini pasta and simmer approximately 10 minutes until pasta is cooked.
5

Can be served with Parmesan cheese.