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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I saw the title of a recipe called Minestrone Soup For 2 that sounded promising (as a single eater, I'm always looking for small batch cooking) at this URL: /64 657/minestrone-soup-for-2. Read more . html but upon reading the vague (and lacking!) ingredients and method I decided to do my own version. All optional ingredients are included in NI. Ingredients:
1 tsp olive oil |
1/4 medium sweet onion, diced |
1 medium celery stalk, diced |
1/2 medium carrot, diced |
1 zucchini, diced |
1 clove minced garlic |
salt / pepper to taste |
1 tbsp tomato paste |
15 oz. can diced tomatoes |
1 cup fat free chicken broth |
1 cup water |
1/2 cup red wine (optional) |
1/2 cup chopped green beans |
1/2 medium red waxy potato, diced (don't use a russet, it will fall apart) |
1 cup cooked kidney or cannellini beans |
1/2 cup small-cut pasta |
1 tbsp parmesan cheese (optional) |
fresh basil, to taste |
Directions:
1. Heat oil in a stockpot.
2. Add onion, celery and carrot, cook until onion is beginning to brown, stirring.
3. Add zucchini, garlic, salt and pepper and stir until fragrant, no longer or it will burn.
4. Add tomato paste and stir to coat vegetables and lightly cook.
5. Pour in diced tomatoes, broth, water, red wine if using, green beans and the diced potato. Bring to a boil.
6. Reduce heat and simmer, covered, 20 minutes.
7. Add beans, pasta, and cheese (if using).
8. Continue simmering (uncovered this time) until pasta is cooked, about 10 minutes.
9. Stir in fresh basil to taste immediately before serving.
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