Minestrone
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| Wed, 09-05-2007 - 12:53pm |
Below is a recipe I made yesterday and it was really delicious. DH really liked it, which is the true test! I made several modifications based on personal preference, but I think the base recipe can be used as a guide and use any extras where you see fit to cater to your taste of course. Next time, I will probably add an extra can of green beans and extra can of kidney beans.
I did add about 6 tomatoes from the garden that I blanched, peeled and seeded (the equivalent of a 1 large can of diced tomatoes). I didn't use red wine, but just used more chicken broth. I didn't use extra oil on top at the end or the parm cheese. It tasted better without in my opinion. I would also say the WW macaroni is optional because the soup is great without pasta and more P1 friendly.
Recipe is below and here is the link also:
http://allrecipes.com/Recipe/Jamies-Minestrone/Detail.aspx
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Jamie's Minestrone
INGREDIENTS:
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans 2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta (used WW macaroni)
2 tablespoons grated Parmesan cheese for topping (consider this optional)
1 tablespoon olive oil (did not use...I consider optional)
DIRECTIONS:
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
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-Erica

