Minestrone

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1		Medium-size yellow onion - chopped
2		Garlic - minced
2		Medium-size carrots - peeled, halved, and
		Lengthwise
		Sliced thin
1		Medium-size all-purpose potato - peeled, into
		And cut
1/2		Cubes
1		Yellow or green summer squash (medium)
		(1/2 pound) - cut into 1/2-inch cubes
1 tablespoon	15ml	Dried basil - crumbled
1 teaspoon	5ml	Dried oregano - crumbled
2 teaspoons	10ml	Bay leaves (large)
1		-- (28 ounces) crushed low-sodium tomatoes
		With juice
6 cups	1422ml	Chicken or vegetable stock
1/4 lb	113g / 4oz	Green beans trimmed and cut - into 1" pieces
4 oz	113g	Tiny shells or tubettini
1		Great northern white beans - drained and
		Rinsed
		Grated parmesan cheese - if desired
3 tablespoons	45ml	Minced parsley

Recipe Instructions

In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and cook, uncovered, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Raise the heat to moderate and add the carrots, potato, squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally.

Add the tomatoes and stock and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 20 minutes longer. Add the green beans, cover, and cook until the beans are tender but still crisp--about 10 minutes. Remove the bay leaves.

Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans. Cook 3 to 5 minutes longer, until heated through. Ladle into soup bowls and sprinkle with the cheese and parsley.

Yield: 8 serving

Source:
COOKING LIVE SHOW #CL8740

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