Fall Harvest Minestrone
Sara
ingredients
- 3 tablespoons olive oil
- 3 large garlic cloves, minced
- 2 carrots, chopped
- 1 large onion, diced
- 1/2 cup diced sweet red pepper
- 28 ounce can tomatoes, undrained
- 5 cups stock, chicken or beef
- 1 bay leaf
- 1/2 cup small pasta shells
- 19 ounce can chick peas or white kidney beans, drained and rinsed
- 1 stalk celery
- 1/2 teaspoon each dried basil and oregano
- 1/4 teaspoon pepper
- Salt to taste
- About 1 cup freshly grated Parmesan cheese
- 1/4 cup minced fresh parsley
directions
- 1
1. Heat oil over medium heat in large heavy saucepan. Cook, garlic, carrots, onion and red pepper until softened, about 6 minutes. Add tomatoes; with a potato masher or back of fork, crush them into bite-size pieces. Add stock and bay leaf. Bring to boil. Reduce heat; simmer covered 10 minutes. Add pasta and chick peas; cook 5 minutes more or until pasta is almost tender.
- 2
2. Slice celery crosswise thinly; add to soup with basil, oregano and pepper. Simmer uncovered until these last additions are tender but not mushy, 10-15 minutes. Taste, adding salt, pepper and more herbs if desired.
- 3
3. Adjust thickness if you like with more stock or water. Serve in warmed bowls with a generous sprinkle of Parmesan cheese and a dust of parsley.
Source: Pat Sicinski
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