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Monmouth Co-op News

When Monmouth County Organic Co-op receives a shipment every 2 weeks, there is typically a huge selection of various fruits and veggies (approximately 13-15 different varieties).


You may wonder how you might possibly get through them all... Fear not - we got you!

Nothing beats cooking much of them together in a bowl of comforting MINESTRONE SOUP


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


Bon Appetit!


Hungry for more recipes and people to share them with?

Text 732 500 4949 for more information on our sweet little organic lovin' group of Home Chefs.





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