Labadie Recipe Database

Name Tomato Minestrone Soup Number of People 4 List of Ingredients 2 T EVOO 1/4 pound pancetta or thick-cut prosciutto, finely chopped (optional) 1 pound zucchini, cut into strips lenthwise (discarding the seedy centers), then cut into small pieces 2 ribs celery with leafy tops, finely chopped 1 small carrot, finely chopped 1 onion, finely chopped 1 bay leaf 2 cloves garlic, finely chopped Salt and pepper 1 32-ounce container (4 cups) chicken stock 1 15-ounce can cannellini beans, rinsed 1 15-ounce can tomato pure or crushed tomatoes 1/4 pound whole wheat penne or other short-cut pasta A handful basil, torn into pieces Description In a soup pot, heat the EVOO, a couple of turns in the pan, over medium-high heat.  Add the pancetta or prosciutto, if using, and cook until browned, a couple of minutes.  Add the zucchini, celery, carrot, onion, bay leaf, and 2 cloves garlic; season with salt an pepper.  Cook until the vegetables are tender, 7 to 8 minutes.  Stir in the chicken stock, beans, and tomatoes and bring to a boil  Add the pasta and cook until al dente.  Stir in the basil and lower the heat to low. Time 30 Difficulty (1-5) 1 Notes Serve topped with Garlic Bread Croutons. Image