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Tuscan Minestrone Soup Recipe
|Olive oil||3 Tablespoon|
|Garlic||2 Teaspoon, minced|
|Bacon strip||7 , diced|
|1 cup juilene leeks|
|Onion||1 , chopped|
|Celery||1 Cup (16 tbs), diced|
|Carrot||1 , diced|
|Chicken broth||1 Large|
|Tomato sauce||1 Cup (16 tbs)|
|Canned beans||1 Cup (16 tbs), drained|
|Sweet peas||1/2 Cup (16 tbs)|
|Green beans||1 Cup (16 tbs)|
|3 zucchini, quartered and diced, seeds removed|
|Parsley||1 Tablespoon, chopped|
|Basil||1 Tablespoon, chopped|
|1/2 cup seashell pasta|
|2 tablespoons grated Parmesan cheese for topping.|
Over medium-low heat, in a large stock pot, heat olive oil and saute garlic, bacon and onion for 3-4 minutes. Add leeks, celery and carrots, saute for 1-2 minutes. Add chicken broth and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, sweet peas and salt and pepper. Simmer for 20-25 minutes. Add the zucchini in the last 10 minutes, and the parsley and basil in the last 2 minutes of cooking. The seashell pasta can be added to the soup in the last 8-9 minutes, or alternatively, boiled separately and added to the soup when serving. As it is with most soups, the minestrone will become even more tasty, if it is left to sit for half an hour and then reheated before serving.If you want to make it vegetarian version of this soup just remove bacon from the menu.
Jeff Kidson says :
A rich bold soup that is awesome on a chilly fall day. It is worth the wait till the next day before eating so the flavors will blend and savour.
Posted on: 12 July 2011 - 7:26pm
kshitiz shekhar says :
thanks a lot.
Posted on: 20 June 2007 - 11:57pm
Hyde Ray says :
Light and healthy. I love it.
Posted on: 28 May 2007 - 1:13am