Рецепт Minestrone Soup (Ellie Krieger)

by Nicole Sherman

Minestrone Soup (Ellie Krieger)

This is an awesome recipe. I did adapt it a bit from the

original recipe to fit my taste better. This is the first time I have ever had Minestrone

and I loved it. The flavor is incredible!

Normally I never like soup without

meat in it, but I thought this was awesome and I can’t wait to make it again. We

don’t have a lot left so I am sure we will have it again soon. Everyone loved

it here!!

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 2 large carrot, diced
• 1/3 pound green beans, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 28 ounce can diced tomatoes
• 14 ounce can crushed tomatoes
• 6-8 cups chicken broth
• 15 ounce can kidney beans, drained and rinsed
• 1 cup shell pasta
• 1/3 cup finely grated parmesan cheese

Directions:

Heat the olive oil in a large pot over medium-high heat.

Add

the onion and cook until translucent, about 4 minutes.

Add the celery and

carrot and cook until they begin to soften, about 5 minutes. Add the garlic and

cook 30 seconds.

Stir in the green beans, dried oregano and basil, salt, and

pepper cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to

the pot and bring to a boil. You may find that you need more broth at this

point.

Reduce the heat to medium low and simmer 10-20 minutes.

Stir in the

kidney beans, parmesan cheese, and pasta and cook until the pasta and

vegetables are tender, about 10 minutes.

Original

Recipe Source

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