Grandma’s Minestrone
Type of Meal
Soups
Ingredients
8
cups
vegetable broth
1
cup
Italian plum tomatoes
peeled, seeded and diced
1
cup
squash
cut into 2-cm cubes
1/2
cup
celery
sliced on an angle
3/4
cup
rigatoni pasta
3/4
cup
green peas
frozen
3/4
cup
zucchini
1/2
cup
yellow beans
cut in pieces
1/2
cup
white beans
canned
1/2
cup
kale
coarsely chopped
1/2
cup
oil
1
small
onion
diced
4
tsp
pesto
1
carrot
diced
1
potato
cut into 2-cm cubes
to taste
Parmesan cheese
to taste
salt
to taste
ground black pepper
Bouquet Garni
3
sprigs
flat parsley
1
sprig
rosemary
1
sprig
thyme
1
sprig
marjoram
1
bay leaf
Pesto
1/2
cup
olive oil
3
tbsp
Parmesan cheese
1
bunch
fresh basil
to taste
salt
to taste
ground black pepper
2
garlic cloves
chopped
Instructions
Heat oil in a soup pot and sauté onions for a few minutes.
Add carrot, squash, potato, celery, yellow beans, tomatoes and bouquet garni tied with a string. Add salt and pepper to taste.
Add the stock. Simmer for 15 minutes over medium heat.
Add white beans and pasta. Continue cooking another 15 minutes.
Finish by adding zucchini, kale and peas. Cook until just done.
Remove bouquet garni before serving.
Pesto
Place all ingredients in food processor bowl and purée to a thick paste.
Garnish each bowl of soup with a generous portion of cheese shavings and a spoonful of pesto.