Minestrone Soup

Eddie Szczerba

By
@chefed60

Packed full of vegetables and other goodies this one is hard to resist! What a meal!! :)


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 medium
onion,diced
3 clove
garlic,crushed
2 large
carrot,diced
2 stalk(s)
celery,sliced
2 medium
zucchini,diced
3 medium
potatoes,diced
1 pkg
peas, frozen petite
1 can(s)
red beans,15 ounce
1/2 lb
cooked small pasta,any shape(don't over cook!)
3 Tbsp
roux
3 qt
chicken stock
1 c
parsley, italian,chopped
2 medium
bay leaves, dried
1 pt
marinara sauce(i used my own but you can use store bought,the chunkier the better!)
1 tsp
salt and pepper or to taste
1/2 pt
parmigiano-reggiano, grated for garnish
1 Tbsp
red pepper flakes for garnish(optional)

Directions Step-By-Step

1
Begin by rinsing peeling and dicing all of the vegetables. Start with the onion and garlic first,saute in the oil for 3-4 minutes until tender,add the rest of the vegetables and spices,herbs,saute for 10 minutes more.
2
Add the chicken stock and marinara sauce and bring to a medium/high simmer stirring every so often.
After about 25 minutes stir in the roux to thicken.
3
Cook the pasta separately,don't over cook,leave a little bite to it. Drain and drizzle with olive oil. You can do this step while the soup is simmering to save time if you wish.
4
When ready to serve scoop two or three tablespoons of pasta into the serving bowl and ladle in the piping hot soup. Garnish with grated cheese a a sprinkle or red crushed pepper and fresh parsley if desired,Bon appetito! :)

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: For Kids, Healthy, Heirloom
Hashtag: #FRESH