Minestrone Soup



Minestrone Soup


1/4 cup olive oil (plus 2 tablespoons)

5 large garlic cloves minced

2 cups diced carrots

2 cups diced onion

2 cups diced celery

1 Bayleaf

1 teaspoon kosher salt (plus 1 teaspoon)

1 teaspoon freshly ground pepper

1 15.5 oz can Cannellini beans with can juices

1 15.5 oz can Chick Peas; rinsed well

1  28 ounce can crushed tomatoes

114 ounce can petite diced tomatoes

32 ounces chicken broth

1 cup fresh basil finely chopped

1/2 teaspoon dried oregano

1/2 teaspoon red crush pepper flakes

2 cups dry Ditalini Pasta

1/2 cup grated Parmesan cheese


1 heat olive oil in large sauce pan; add garlic; sauté 2-3 minutes

2 add diced carrots celery onion salt pepper and Bayleaf; sauté 5 minutes


3 add beans; mix well


4 add crushed tomato, diced tomatoes and chicken broth; mix well


5 add oregano, basil and red crush pepper flakes; mix well; bring to boil; cook 5 minutes; lower heat to medium setting continue to cook 25 minutes


6 in separate sauce pan bring water to a boil ; add 1 teaspoon of salt return to boil ; cook pasta approximately 9 minutes al dente

7 strain pasta in large colander ;drizzle with 2 tablespoons of olive oil; add to minestrone soup; mix well


8 ladle into serving bowls top with freshly grated Parmesan cheese; serve with a piece of crusty Italian Bread



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