Minestrone

Name: Minestrone
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 tbsp Extra virgin olive oil; 1 Yellow onion, large; diced; 2 Carrots, medium; diced; 2 stalks Celery, diced; 3 cloves Garlic, minced; 1 Zucchini, medium; diced; 1 cup Green beans, cut into short lengths; 1 Russet potatoes, medium; diced; 400 g Canned diced tomatoes, with their juice; 1.5 L Vegetable broth; 400 g Canned cannellini beans, rinsed and drained; 1 piece Parmesan cheese (wedge), rind only; 100 g Elbow macaroni, small pasta; Kosher salt, to taste; Ground black pepper, to taste; ¼ cup Basil (fresh), leaves, torn, for serving

1 hr 20 minServes 8$55.60

An Italian vegetable soup. This version softens onion, carrot, and celery in olive oil, simmers potato, green beans, zucchini, and tomatoes in vegetable broth with a parmesan rind, then finishes the soup with cannellini beans and small pasta.

Ingredients

2 tbspExtra virgin olive oilBuy 1 bottle
1Yellow onionlarge; dicedBuy 0.32 lb
2Carrotsmedium; dicedBuy 0.27 lb
2 stalksCelerydicedBuy 1 whole
3 clovesGarlicmincedBuy 1 head
1Zucchinimedium; dicedBuy 0.44 lb
1 cupGreen beanscut into short lengthsBuy 0.23 lb
1Russet potatoesmedium; dicedBuy 0.47 lb
400 gCanned diced tomatoeswith their juiceBuy 1 can
1.5 LVegetable brothBuy 2 cartons
400 gCanned cannellini beansrinsed and drainedBuy 1 can
1 pieceParmesan cheese (wedge)rind onlyBuy 1 package
100 gElbow macaronismall pastaBuy 1 box
to tasteKosher saltBuy 1 box
to tasteGround black pepperBuy 1 jar
¼ cupBasil (fresh)leaves, torn, for servingBuy 1 package

Method

Heat the olive oil in a large pot over medium heat and cook the onion, carrots, and celery until soft, about 8 minutes.
Add the garlic and cook for 1 minute.
Add the potato, green beans, zucchini, tomatoes with their juice, broth, and parmesan rind; simmer for 25 minutes.
Stir in the cannellini beans and pasta and simmer until the pasta is tender, about 10 minutes.
Remove the rind and season with salt and pepper.
Serve topped with torn basil.