Saturday Minestrone

prep time:: 30 min
total time:: 2 hr

Makes 4 large servings or 8 starter servings

Lori Wanner

A “short cut” soup based on the Italian classic. Good for a busy Saturday full of chores.

ingredients

1 large onion, diced
2 large cloves of garlic, diced
2 large ribs of celery, diced
1 large carrot, diced
2 medium zucchini, sliced
1/2 cup chopped proscuitto or ham
1 15 oz can diced Italian tomatoes, drained
1 15 oz can white beans, rinsed and drained
1/2 cup cooked Orzo pasta
1 rind Parmegiano Reggiano
1 cup white wine
4 cups chicken stock
salt and pepper to taste
For sauting: 2 T good quality olive oil

directions

1
Prep all vegetables before you start. This can be done the night before to save time if you are busy the next day.
2
In a large stock pot, heat oil over medium high heat. Add in this order in 5 minute intervals:
3
Onion
4
Garlic
5
Carrot
6
Celery
7
Zucchini
8
Saute until the onion is translucent and carrot is just getting tender. Next, add proscuitto and saute another 5 minutes.
9
Add the drained tomatoes and saute another 2 minutes, stirring frequently.
10
Add parmesan chunk, white wine and broth. Stir to incorporate and add beans. Bring to a boil, drop heat and simmer, covered, for 1 hour.
11
Finally, add cooked Orzo and re-cover and simmer another 15 minutes.
12
Taste and correct seasoning with salt and pepper if desired.
13
Remove chunk of parmesan and ladle into bowls. You may use grated parmesan if desired to finish before serving.
14
Serve with salad, crusty bread and fruit and cheese for dessert for a complete, easy meal.

notes

I like to "feature" one vegetable by leaving it cut a little larger than others. Also, you can add or subtract as you like your vegetables. Just make sure you use the equivalent measurements for substitutions.

Source: Lori Wanner