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Mediterranean Delights
Minestrone (Serves 4 to 6)
2 Tbsp olive oil
2 chopped carrots
1 chopped onion
2 chopped celery stalks
1 minced garlic clove
1 lb seeded and chopped tomatoes
6 cups chicken broth, or vegetable
1 cup small cauliflower florets
1 large zucchini (cut into 1/2 inch cubes)
1/4 lb green beans (trimmed and cut into 1/4 inch pieces)
1 cup cooked cannellini beans
1/2 cup small macaroni, small pasta shells, or ditalini
salt
pepper
2 Tbsp chopped basil
freshy grated Parmesan cheese
2 Tbsp olive oil
2 chopped carrots
1 chopped onion
2 chopped celery stalks
1 minced garlic clove
1 lb seeded and chopped tomatoes
6 cups chicken broth, or vegetable
1 cup small cauliflower florets
1 large zucchini (cut into 1/2 inch cubes)
1/4 lb green beans (trimmed and cut into 1/4 inch pieces)
1 cup cooked cannellini beans
1/2 cup small macaroni, small pasta shells, or ditalini
salt
pepper
2 Tbsp chopped basil
freshy grated Parmesan cheese
1. In a large saucepan, heat oil over medium-high heat. Add the carrots,
onion, celery and garlic.
2. Cook, stirring often, until onion is softened, about 3 or 4 minutes.
3. Add the tomatoes and stir for a few more minutes.
4. Pour in the broth and bring to a boil. Reduce heat and simmer, 10
minutes.
5. While this is cooking, blanch the cauliflower, zucchini, and green
beans in boiling salted water. Drain the vegetables from water and add
to the soup mixture pot.
6. Add the cannellini beans to the soup. Season with salt and pepper.
7. Bring salted water to a boil and add the pasta. Cook about 10 minutes
until al-dente. Drain and immediately rinse with cool water before
adding to the soup.
8. Stir in the fresh chopped basil.
9. Remove from heat and serve immediately. Sprinkle each bowl with
Parmesan cheese. Enjoy piping hot!
onion, celery and garlic.
2. Cook, stirring often, until onion is softened, about 3 or 4 minutes.
3. Add the tomatoes and stir for a few more minutes.
4. Pour in the broth and bring to a boil. Reduce heat and simmer, 10
minutes.
5. While this is cooking, blanch the cauliflower, zucchini, and green
beans in boiling salted water. Drain the vegetables from water and add
to the soup mixture pot.
6. Add the cannellini beans to the soup. Season with salt and pepper.
7. Bring salted water to a boil and add the pasta. Cook about 10 minutes
until al-dente. Drain and immediately rinse with cool water before
adding to the soup.
8. Stir in the fresh chopped basil.
9. Remove from heat and serve immediately. Sprinkle each bowl with
Parmesan cheese. Enjoy piping hot!
