Receta Minestrone Soup (Ellie Krieger)
Minestrone Soup (Ellie Krieger)
This is an awesome recipe. I did adapt it a bit from the
original recipe to fit my taste better. This is the first time I have ever had Minestrone
and I loved it. The flavor is incredible!
Normally I never like soup without
meat in it, but I thought this was awesome and I can’t wait to make it again. We
don’t have a lot left so I am sure we will have it again soon. Everyone loved
it here!!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 2 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 28 ounce can diced tomatoes
- 14 ounce can crushed tomatoes
- 6-8 cups chicken broth
- 15 ounce can kidney beans, drained and rinsed
- 1 cup shell pasta
- 1/3 cup finely grated parmesan cheese
Directions:
Heat the olive oil in a large pot over medium-high heat.
Add
the onion and cook until translucent, about 4 minutes.
Add the celery and
carrot and cook until they begin to soften, about 5 minutes. Add the garlic and
cook 30 seconds.
Stir in the green beans, dried oregano and basil, salt, and
pepper cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to
the pot and bring to a boil. You may find that you need more broth at this
point.
Reduce the heat to medium low and simmer 10-20 minutes.
Stir in the
kidney beans, parmesan cheese, and pasta and cook until the pasta and
vegetables are tender, about 10 minutes.
Original
Recipe Source
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