Sunday, 29 March 2015

Homemade Minestrone Soup Recipe



Homemade Minestrone Soup

INGREDIENTS:

  •   2 cans (14.5 oz) diced tomatoes
  •   2 tablespoons tomato paste
  •   ¼ cup sun-dried tomato pesto
  •   1 Parmesan rind
  •   4 cups vegetable stock
  •   2 cups water
  •   1 cup carrots, diced
  •   1¼ cup celery, diced
  •   1½ cup white onion, diced
  •   4 - 5 cloves garlic, minced
  •   1 teaspoon dried oregano
  •   1 sprig rosemary (or ½ teaspoon dried)
  •   2 bay leaves
  •   salt and pepper to taste
  •   1 can (15 oz) red kidney beans, drained and rinsed
  •   1 can (15 oz) great northern beans, drained and rinsed
  •   1½ cups zucchini, diced
  •   1½ cups tubular (ditalini) pasta
  •   1 cup frozen green beans, thawed
  •   2½ cups baby spinach, chopped
  •   Finely shredded Parmesan cheese, for serving (or Romano)

INSTRUCTIONS:


  1. Add the diced tomatoes, tomato paste, tomato pesto, Parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
  2. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with Parmesan cheese and garlic toasts.

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