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Minestrone https://www.metro.ca/userfiles/image/recipes/soupe-repas-minestrone-6092.jpg PT35M PT20M PT55M
In a stockpot over medium-low heat, sweat onion, carrots, celery and shallot in oil, covered, for a few minutes. Add rutabaga, green beans, parsnip, garlic and dried tomatoes and cook, uncovered, for a few minutes. Add herbs and chili pepper flakes. Salt lightly. Add broth and plum tomatoes and bring to a boil. Cook over medium heat until vegetables are cooked al dente. Add Romano beans, broccoli and zucchini, and cook 2 - 3 minutes. To serve, put a little cooked pasta and 2 tsp. (10 mL) pesto in each bowl, and add piping hot soup. Garnish generously with Parmesan and serve with crusty bread.
6
4 4 5 3
2 Tbsp. (30 mL) extra virgin olive oil 0.500 onion, chopped 0.500 carrots, sliced 1 celery, chopped 1 shallot, chopped 1/2 cup (125 mL) diced rutabaga 1/2 cup (125 mL) green beans, cut up 1/2 cup (125 mL) diced parsnip 3 garlic cloves, flattened and chopped 3 dried tomatoes, chopped 1/2 tsp. (2 mL) oregano 1/2 tsp. (2 mL) rosemary fresh thyme to taste 1 bay leaf red chilli pepper flakes to taste Salt to taste 8 cups (2 L) beef or vegetable broth or mixture of both 1/2*19 oz (1/2*540 mL) can diced plum tomatoes, packed in juice 19 oz (540 mL) can romano beans, rinsed and drained 1/2 cup (125 mL) broccoli florets 0.500 unpeeled zucchini, finely chopped small pasta like cavatappi, macaroni, penne, cooked 1/4 cup (60 mL) pesto for garnish grated fresh Parmesan reggiano for garnish to taste
Minestrone

Minestrone

Rate this recipe
4 Votes
6
servings
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

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    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 0.500
    onion, chopped
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    SCHNEIDERS MINI-SIZZLERS

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    $3.99 ea.

    FROZEN, 375 g


  • 0.500
    carrots, sliced
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    $2.49 ea.


    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.99 ea.

    907 g PRODUCT OF U.S.A.


  • 1
    celery, chopped
  • 1
    shallot, chopped
  • 1/2 cup
    (125 mL)
    diced rutabaga
  • 1/2 cup
    (125 mL)
    green beans, cut up
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    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


  • 1/2 cup
    (125 mL)
    diced parsnip
  • 3
    garlic cloves, flattened and chopped
  • 3
    dried tomatoes, chopped
  • 1/2 tsp.
    (2 mL)
    oregano
  • 1/2 tsp.
    (2 mL)
    rosemary
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    IRRESISTIBLES FRESH HERBS

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    21 g SELECTED VARIETIES



  • fresh thyme to taste
  • 1
    bay leaf

  • red chilli pepper flakes to taste
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    11.00/kg



  • Salt to taste
  • 8 cups
    (2 L)
    beef or vegetable broth or mixture of both
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    SELECTED VARIETIES 13.21/kg


    PLATINUM GRILL ANGUS BEEF TENDERLOIN STEAK OR ROAST

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    RED GRILL PRIME RIB ROAST CHEF STYLE OR VALUE PACK RIB STEAK CUT FROM CANADA AA GRADE OR HIGHER 11.99/KG

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  • 1/2*19 oz
    (1/2*540 mL)
    can diced plum tomatoes, packed in juice
  • 19 oz
    (540 mL)
    can romano beans, rinsed and drained
  • 1/2 cup
    (125 mL)
    broccoli florets
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    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    $0.99 /lb or ea.


  • 0.500
    unpeeled zucchini, finely chopped

  • small pasta like cavatappi, macaroni, penne, cooked
  • 1/4 cup
    (60 mL)
    pesto for garnish

  • grated fresh Parmesan reggiano for garnish to taste
Imprimer ma sélection

Preparation

In a stockpot over medium-low heat, sweat onion, carrots, celery and shallot in oil, covered, for a few minutes.

Add rutabaga, green beans, parsnip, garlic and dried tomatoes and cook, uncovered, for a few minutes. Add herbs and chili pepper flakes. Salt lightly.

Add broth and plum tomatoes and bring to a boil.

Cook over medium heat until vegetables are cooked al dente.

Add Romano beans, broccoli and zucchini, and cook 2 - 3 minutes.

To serve, put a little cooked pasta and 2 tsp. (10 mL) pesto in each bowl, and add piping hot soup.

Garnish generously with Parmesan and serve with crusty bread.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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