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Monmouth Co-op- Chunky Minestrone Soup

Ingredients:


· 3 tablespoons olive oil

· 2 onions, chopped

· 2 carrots, chopped

· 1 can tomato paste

· 3 stalks celery, cut into 2 inch pieces

· 1 bunch Swiss Chard

· 2 potatoes, chopped

· 3 zucchini, chopped

· 1 butternut squash, peeled. De-seeded

· 4 cloves garlic, pressed and hand minced

· 1 teaspoon oregano

· 1 can (28 oz) crushed tomatoes

· 1.5 quarts broth (chicken or vegetable)

· 1 teaspoon salt

· 2 bay leaves

· Pinch of red pepper flakes

· 1 teaspoon ground black pepper

· 1 cup pasta

· 2 cans cannellini beans, drained and rinsed


Instructions:


· Heat olive oil on medium

· Add onion, carrot, celery and tomato paste

· Cook, stirring until onions are translucent

· Add remaining vegetables, garlic and oregano (but not chard leaves)

· Cook for 2 additional minutes

· Add canned tomatoes and broth

· Add salt, bay leaves, red pepper flakes and black pepper

· Bring to a boil

· Cover pot, leaving a 1 inch gap for steam to escape

· Reduce heat to simmer

· Cook for 15 minutes

· Add uncooked pasta, beans, and chard greens

· Simmer uncovered until the pasta is fully cooked (follow directions for cooking time)

· Remove from heat

· Remove bay leaves

· Season with salt and pepper

· Garnish with grated Parmigiano Reggiano






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