Labadie Recipe Database

Labadie Recipe Database

id	723
Name	Tomato Minestrone Soup
Main Dish Category	Soups and Stews
Secondary Dish Category
Main Ingredient	Tomato
Other Ingredient	Pasta
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
Cooking Type	StoveTop
Difficulty (1-5)	1
Notes	Serve topped with Garlic Bread Croutons.
Origin	Rachel Ray
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