Tuscany Minestrone Lagulli

10
Janet Iagulli

By
@cozycottage

One day when I was a little girl of 7, my grandmother from Palermo Italy stayed at our home for 3 months or so. Her "grandma" name was "Nanu." She would sing Italian songs from her hometown which always warmed my heart and felt like it cleansed my soul. Everything in the world was so right! One day she woke me up around 8 am and asked me if I would "help her cook dinner" that day. I was so excited to work beside her as she showed me how to make this dish. She hid the recipe for when I got older in a place she knew I'd find. She's gone, but her memories and recipe live on.

Blue Ribbon Recipe

The aroma from this minestrone while simmering is so good you're going to have a hard time not grabbing a spoon and eating it from the pot. All the flavors are fabulous and complement each other. Fresh rosemary is evident and adds an earthy flavor. The red pepper gives the soup a slight kick. This is a filling and delicious vegetarian dish. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
4-6 (1-1/2 cup svg.)
Prep:
40 Min
Cook:
1 Hr 15 Min
Method:
Stove Top

Ingredients

  • 2-3 Tbsp
    extra virgin olive oil
  • 4-5 clove
    garlic
  • 6 sprig(s)
    celery leaves, chopped loosely
  • 1 medium
    carrot, shredded
  • 1/2 medium
    onion, sliced thin
  • 32 oz
    vegetable stock
  • 1 can(s)
    diced tomatoes (fresh is good), 14 oz
  • 1 can(s)
    cannellini beans, 14 oz
  • 1 Tbsp
    rosemary, dried
  • 1 tsp
    basil, dried
  • 1 tsp
    dried red pepper flakes
  • 1 Tbsp
    garlic powder
  • 16 oz
    spinach leaves (frozen) or 6 cups fresh baby spinach leaves
  • 4 oz
    small bow-tie pasta
  • dash(es)
    Parmesean cheese (optional)
  • dash(es)
    fresh ground pepper

How to Make Tuscany Minestrone Lagulli

Step-by-Step

  1. Heat oil in a large skillet - med. high heat. Saute carrots, onions, and garlic until soft (5-6 minutes until tender).
  2. Add stock, beans, tomatoes, rosemary fresh ground pepper, and seasonings to skillet. Bring to a boil.
  3. Add pasta and cook 14-15 minutes. Stir in spinach and continue cooking 2-3 minutes.
  4. Remove from heat & serve (add shredded Parmesan cheese, to taste).

    Bonjour!

Printable Recipe Card

About Tuscany Minestrone Lagulli

Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Quick & Easy Healthy
Hashtags: #minestrone #lagulli



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