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id
913
Name
Meg's Minestrone Mash-Up Soup
Main Dish Category
Soup, Stew and Chili
Secondary Dish Category
Main Dish,
Main Ingredient
Vegetables
Other Ingredient
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
Cooking Type
StoveTop
Difficulty (1-5)
3
Notes
YUM!!!
Origin
Meg!
Image