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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's. Ingredients:
2 tablespoons chopped celery |
1 tablespoon chopped onion |
1 teaspoon olive or 1 tablespoon canola oil |
1 garlic clove, minced |
1/3 cup cubed zucchini |
1/3 cup cubed peeled potato |
1/3 cup sliced carrot |
1 can (14-1/2 ounces) beef broth |
1/2 cup canned cannellini beans or white kidney beans, rinsed and drained |
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil |
dash pepper |
1/2 cup coarsely chopped cabbage |
1/4 cup cooked rice |
1 tablespoon grated parmesan cheese |
Directions:
1. In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage.
2. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Just before serving, stir in rice and cheese. Yield: 2 servings.
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