Minestrone Soup
 Total Time |
|---|
| 60 minutes |
Ingredients
 Serves |
|---|
| 6 |
1 Tbsp olive oil
1 cup onion
1 Tbsp garlic
1 cup carrots
1 cups celery
1 Tbsp thyme
1 cup tomatoes
1.5 cups potatoes- 5 cups vegetable stock
- some salt
- some pepper
0.5 lb green beans- 2 Tbsp cup parsley
0.25 lb cavatelli pasta, or any small pasta- 2 Tbsp basil
0.5 28-oz can cannellini beans- 0.5 head escarole lettuce or green leaves
- 2 Tbsp pesto
0.5 cup Parmesan
| Serves |
|---|
| 12 |
- 1 Tbsp olive oil
- 2 cups onion
- 2 Tbsp garlic
- 2 cups carrots
- 2 cups celery
- 2 Tbsp thyme
- 2 cups tomatoes
- 3 cups potatoes
- 10 cups vegetable stock
- some salt
- some pepper
- 1 lb green beans
- 0.25 cup parsley
- 0.5 lb cavatelli pasta, or any small pasta
- 0.25 cup basil
- 1 28-oz can cannellini beans
- 1 head escarole lettuce or green leaves
- 0.25 cup pesto
- 1 cup Parmesan
Cookware
- 1 large soup kettle
Instructions
Step 1
In a large soup kettle, heat the olive oil. When the oil is hot, add the onion and cook until translucent.
Step 2
Add the garlic and when fragrant, add the carrots, celery, thyme, tomatoes if stock doesn't contain tomatoes, and potatoes. Add the vegetable stock until it just covers the top of the vegetables and salt and pepper to taste.
Step 3
Cook for about 30 minutes at medium heat.
Step 4
Add green beans and chopped parsley cook for 15 minutes more.
Step 5
Add the cavatelli pasta, or any small pasta, basil and cook for another 15 minutes.
Step 6
Add the cannellini beans and the chiffonade escarole lettuce or spinach.
Step 7
Thin the pesto with a little bit of olive oil so the pesto is liquid.
Step 8
Add the pesto and Parmesan as a decoration just before serving.
Source