Minestrone
Servings
6Serving size
about 2 cupsThis soup keeps well for about 4 days in the refrigerator. Reheat gently. Serve with a side salad of your choice.
Ingredients
| 2 tsp. Olive oil |
| 3 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 8 ounces Parsnips, raw (peeled and cut into large dice) |
| 8 ounces Carrots, raw (peeled and cut into large dice) |
| 3 Medium stalk Celery, raw (diced) |
| 3 15-ounce can No salt added diced tomatoes |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 tsp., leaves Dried basil |
| 1 tsp. Dried marjoram |
| 1/2 tsp., leaves Dried thyme |
| 3 leaf Bay leaves |
| 1/2 tsp. Salt |
| 3 cups No salt added vegetable stock |
| 7 cup Water |
| 1 pound Red potatoes (cubed) |
| 6 Tbsp. Fresh parsley (1 Tbsp. per serving) (minced) |
| 3 ounce Parmesan cheese (1/2 ounce per serving)(grated) |
Instructions
Add onion and cook for about 4 minutes. Stir frequently adjusting the heat so the onions soften but do not brown. Stir frequently.
Add the minced garlic. Cook for about 2 minutes. Stir frequently.
Add the parsnips, carrots and celery and cook for three minutes. Stir frequently.
Add the tomatoes, beans, basil, marjoram, thyme, bay leaves, salt, vegetable stock, 3 cups of the water and the rind of the Parmigiano-Reggiano.
Cook over medium-low heat for about 40 minutes. Gently stir occasionally.
Place the remaining 4 cups water in a medium sauce pan over high heat. When the water boils add the potatoes.
Reduce the heat to medium high and cook for about 12 to 15 minutes until they are slightly soft.
Drain and add the potatoes to the soup. Simmer for 5 minutes. Stir occasionally.
Serve each serving of soup with 1 tablespoon minced parsley and grated parmesan.
As with most soups this one is best made a day (or more) in advance.
Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Roasted Beet and Fennel Salad
Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This soup, as with most soups, is best the second or third day. It is so good and so good for you making a batch to have for dinner and then a few lunches will make you feel so warm and satisfied.