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Minestrone
2013-08-06
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
Metro
3
9
5
1
2 Tbsp. (30 mL) extra virgin olive oil
0.500 onion, chopped
0.500 carrot, 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 parsnips
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
6
servings
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
0.500
onion, chopped
-
0.500
carrot, 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 parsnips
-
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
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.
