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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
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 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
3 Votes
6
servings
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
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

Legal Notice

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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