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Minestrone Soup

September 26, 2012

I don’t know how many millions of ‘minestrone’ recipes exist but you can always use just one of them and add or delete making it just your own.  This is quite basic but I really never worry too much if I have all the ingredients.  Especially on days when you just want this old-fashioned bowl of goodness.  And do not be surprised when you show up at my house and ‘minestrone’ is served cold, this is common here in South Florida.

Minestrone Soup

Ingredients

  • 2 T. Extra Virgin Olive Oil
  • 1 Lg. Onion (diced)
  • 4 Garlic Cloves (minced)
  • 2 Celery Stalks (diced)
  • 1/4 Green Bell Pepper (diced)
  • 1/4 Red Bell Pepper (diced)
  • 2 Large Carrots (diced)
  • 1 1/2 C. Green Beans
  • 1 t. Dried Oregano
  • 1 t. Dried Basil
  • Kosher Salt and freshly Ground Pepper
  • 1 28 oz.  Can Diced Tomatoes
  • 1 14 oz. Can Crushed Tomatoes
  • 6 C. Chicken Stock (or purchase chicken broth)
  • 1 15 ox. Can Kidney Beans (drained and rinsed if you have not made your own)
  • 1 C. Ditalini (may substitute Elbow Pasta)
  • Freshly Grated Parmesan Cheese (for garnish)
  • Fresh Basil (chopped and whole for garnish)

Preparation

  1. Heat the oil in a large pot on medium high heat; add the onion and cook about 4 minutes; add the garlic and heat another 30 seconds; add the celery, green and red bell pepper and the carrots and cook until they begin to soften
  2. Stir in the green beans, oregano and basil; season with salt and pepper to taste and cook about 5 more minutes
  3. Add the diced and crushed tomatoes and the chicken stock to the pot and bring to a boil
  4. Reduce the heat to medium low and simmer 10 minutes *
  5.  Stir in the kidney beans and pasta and cook until the pasta is tender
  6. Season to taste with salt and pepper again and ladle into warmed bowls
  7. Garnish with the Parmesan and fresh basil

Serves Many

Recipe from Rudy Popolo and adapted and adapted

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