Labadie Recipe Database

Name Meg's Minestrone Mash-Up Soup Number of People 6 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 Parmesan Rind 1 32-ounce container (4 cups) chicken stock 1 T. red wine 1/2 T. dried oregano 1 15-ounce can cannellini beans, rinsed 16 oz. green beans (fresh or frozen) 1 15-ounce can tomato pure or crushed tomatoes 2 cups spinach 1/4 pound small pasta (orzo or ditalini) A handful basil, torn into pieces Grated Parmesan 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, Parmesan Rind, red wine, oregano, green beans, cannellini beans, and tomatoes and bring to a boil. Reduce heat and cover. Simmer until flavors blend, approximately 1-2 hours. Add tomato bouillon if seasoning needs to be adjusted. Add spinach and simmer until spinach wilts. Cook pasta separately. To serve, put 2 T pasta in bowl, pour soup over, and top with fresh basil and grated parmesan. Time 3 hours Difficulty (1-5) 3 Notes YUM!!! Image