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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I realize there are lots of minestrone recipes out there. Here's another one. This one is meatless and can easily be made completely vegetarian by using vegetable stock. I like to splash in a bit of wine when I make this. Adapted from Cook It Light: Pasta, Rice and Beans. Ingredients:
1 onion, finely chopped |
2 garlic cloves, minced |
2 medium carrots, peeled and cut into 1/4 inch rounds (i'm lazy and use shredded carrots from a bag) |
1 (28 ounce) can crushed tomatoes |
1 (14 ounce) can beef stock or 1 (14 ounce) can chicken stock or 1 (14 ounce) can vegetable stock |
1/2-1 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
1/2-1 teaspoon dried basil |
1/4 teaspoon pepper |
1/2 cup small macaroni noodles (other other small pasta, i generally take a fistful of spaghetti and break it up) |
1 (16 ounce) can kidney beans, undrained |
8 ounces fresh spinach, cut into thin strips (i use frozen chopped spinach) |
1/4 cup packed fresh parsley (i use 1 t dried) |
parmesan cheese (for topping) |
Directions:
1. Combine the onion, garlic and carrots in a large pot or soup kettle and cook, covered, over low heat till onion is soft and translucent, about 10-15 minutes.
2. Stir occasionally and add a little water or stock if necessary to prevent scorching.
3. Add tomatoes, stock, oregano, marjoram, basil and pepper and bring to a boil over med high heat.
4. Add pasta and cook till tender, about 10 minutes.
5. Add the beans and their liquid, the spinach and parsley and cook till heated through, about 5 more minutes.
6. Serve with grated parmesan cheese on the side to sprinkle on top, if desired.
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