Minestrone

Minestrone

  • 2 T olive oil
  • 2 garlic cloves, chopped
  • 2 red onions, chopped
  • 2 3/4 oz prosciutto, sliced
  • 1 red bell pepper, seeded and chopped
  • 1 orange bell pepper, seeded and chopped
  • 14 oz canned chopped tomatoes
  • 4 cups vegetable stock
  • 1 celery stalk, trimmed and sliced
  • 14 oz canned cranberry beans, drained
  • 3 1/2 oz green leafy cabbage, shredded
  • 2 3/4 oz frozen peas, thawed
  • 1 T chopped fresh parsley
  • salt and pepper
  • 2 3/4 oz dried vermicelli
  • freshly grated Parmesan cheese, to garnish
  • fresh crusty bread, to serve

Minestrone IngredientsHeat the oil in a large pan. Add the garlic, onions, and prosciutto and cook over medium heat, stirring, for 3 minutes, until slightly softened. Add the red and orange bell peppers and the chopped tomatoes and cook for another 2 minutes, stirring. Stir in the stock, then add the celery, beans, cabbage, peas, and parsley. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 30 minutes.

Add the vermicelli to the pan. Cook for another 10-12 minutes, or according to the instruction on the package. Remove from the heat and ladle into serving bowls. Garnish with freshly grated Parmesan and serve with fresh crusty break.

All in OneYield: 4 servings

From All in One

Notes: I forgot to purchase prosciutto and used bacon we had on hand. I decided the spaghetti we already had would do instead of buying vermicelli since I was only adding 2.75 ounces for this recipe. I could not find cranberry beans in our grocery store and used cannellini beans instead.

Katie: I have always wanted to make minestrone. When I came across this recipe, it sounded very good, and not very difficult to make. I decided to go for it! I spent quite some time prepping all the ingredients, but once I had everything ready to go, it went like clockwork. I did not have to stand around while the soup was simmering, and when I added the noodles, I took that time to get salads and bread ready to go. It was very good minestrone!

Gray: Yay soup!  This was a soup-er simple meal.  I have to admit that I have always been more of a meat and potatoes kind of person, at least when it comes to thinking about what to make.  I have always enjoyed soup, but have rarely made it at home. The more we have experimented with different soups the more I enjoy making them. The benefit to this is that I actually think about fixing them as a meal more often.  One of the best things about soups for us is that we can fix them and they freeze well, so dealing with leftovers is not a lot of trouble.  This turned out to be a delicious soup and I think you could really have some flexibility with the noodles (elbows or orecchiette) and greens (kale or even spinach) to use what you have on hand.  Enjoy!

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This entry was posted in Main Dishes, Side Dishes, Veggies, Weekly Recipes and tagged , , , , . Bookmark the permalink.

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