Minestrone
Mary Beth Atwell
ingredients
- 1/2 cup olive oil
- 2 cups chopped onions
- 1/4 cup minced parsley
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 cups peeled, diced potatoes
- 2 cups sliced carrots
- 1 cup cubed zucchini
- 1 cup lima beans
- 1 cup frozen peas
- 1 15 oz. can kidney or cannellini (white) beans
- 14 oz. can diced tomatoes w/zesty jalapenos
- 14 oz. can diced tomatoes w/garlic, basil and oregano
- 4 cups chicken stock (1 32-oz. box)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
directions
- 1
Heat oil in large stockpot over medium-high heat. When hot, stir in onions and saute for 5 minutes.
- 2
Add the remaining vegetables, one at a time, sauteing each for about 3 minutes. Stir in tomatoes, broth, seasonings and herbs (except fresh basil). Bring to a boil. Lower heat and simmer for about 1 hour.
- 3
Add beans and cook for 5 more minutes. Remove from heat and stir in basil. Serve sprinkled with Parmesan cheese.
Source: Mary Beth Atwell
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