RECIPE # 5134 - WINTER MINESTRONE SOUP - Tuesday, February 18, 2 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5134 - WINTER MINESTRONE SOUP - Tuesday, February 18, 2014

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CHEF MAX KNOEPFEL / AL TAGLIO RESTAURANT AT THE MUSIC CITY CENTER

Ingredients:

7 cups reduced-sodium vegetable or chicken broth

28 oz. can of good quality diced plum tomatoes

15 oz. can of cannellini or navy beans, drained

2 medium carrots, peeled and diced

1 celery stalk, chopped medium fine

1 medium zucchini, washed and cut in medium dice

1 yellow zucchini, washed and cut in medium dice

1 large white onion, chopped

2 cloves garlic, chopped

1 teaspoon thyme

½ teaspoon fresh oregano, chopped

½ teaspoon sage

1 bay leaf

2 cups cooked ditalini pasta

1 cup fresh spinach

1 cup cooked local green beans, cut in ¼ inch sections

4 tablespoons grated fresh Parmesan or Romano cheese

Sea salt and ground black pepper to taste

Cut and dice all your vegetables,  prepare or soak your beans if using fresh. In a slow cooker, add olive oil, and add the chopped onion and garlic. Add the carrot, celery and beans. Sear vegetables. Add tomatoes, fresh herbs and broth. Cover and let cook for 2 hours on high.

20 minutes before soup is cooked, add ditalini pasta and uncooked spinach. Before serving, remove bay leaves and season to taste with salt and ground black pepper. Ladle soup into bowls and sprinkle with Parmesan or Romano cheese.

 

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