GotGarlic
Chef Extraordinaire
Minestrone Soup
Ingredients
2 cups dried 15-bean mix
1 tsp. salt
1/4 cup olive oil
1 medium zucchini, halved and sliced
2 stalks celery, sliced
2 cloves garlic, minced
1/2 tsp. black pepper
2 quarts water, plus 1 cup
2 tbsp. fresh parsley
1 tbsp. fresh basil
1/2 cup Chianti, optional
2 15-oz cans diced tomatoes
1 12-oz. can crushed pineapple, drained
2 bone-in chicken breast halves
1 piece Parmesan cheese rind, optional
1 cup small pasta, such as orzo, uncooked
Procedure
1. In a large Dutch oven or soup pot, cover legumes with four cups water. Stir in salt. Bring to a boil, boil two minutes, then cover, turn off heat and let stand one hour. Meanwhile, prep vegetables and herbs.
2. Drain legumes in a colander and rinse well. Set aside.
3. Heat olive oil in Dutch oven over medium heat till shimmering. Stir in onion, zucchini, celery and garlic and sauté for three to five minutes until softened. Sprinkle with a pinch of salt and the pepper.
4. Stir in legumes and remaining ingredients, except pasta. Bring to a boil, reduce heat and simmer uncovered for one hour.
5. Using tongs, remove chicken from pot. Remove skin and bones from chicken, shred the meat, and return it to the soup. Simmer another hour, then add pasta. Simmer another half hour.
6. Serve topped with grated Parmesan or Romano cheese and crusty bread on the side.
Servings: 8
Note: I've had this recipe for so long, I don't remember where it came from, so I don't know why there's pineapple in it
But, I do know we like it a lot and the unexpected bit of sweetness in the occasional bite is nice. If you don't care for sweet stuff in your savories, leave it out.
Ingredients
2 cups dried 15-bean mix
1 tsp. salt
1/4 cup olive oil
1 medium zucchini, halved and sliced
2 stalks celery, sliced
2 cloves garlic, minced
1/2 tsp. black pepper
2 quarts water, plus 1 cup
2 tbsp. fresh parsley
1 tbsp. fresh basil
1/2 cup Chianti, optional
2 15-oz cans diced tomatoes
1 12-oz. can crushed pineapple, drained
2 bone-in chicken breast halves
1 piece Parmesan cheese rind, optional
1 cup small pasta, such as orzo, uncooked
Procedure
1. In a large Dutch oven or soup pot, cover legumes with four cups water. Stir in salt. Bring to a boil, boil two minutes, then cover, turn off heat and let stand one hour. Meanwhile, prep vegetables and herbs.
2. Drain legumes in a colander and rinse well. Set aside.
3. Heat olive oil in Dutch oven over medium heat till shimmering. Stir in onion, zucchini, celery and garlic and sauté for three to five minutes until softened. Sprinkle with a pinch of salt and the pepper.
4. Stir in legumes and remaining ingredients, except pasta. Bring to a boil, reduce heat and simmer uncovered for one hour.
5. Using tongs, remove chicken from pot. Remove skin and bones from chicken, shred the meat, and return it to the soup. Simmer another hour, then add pasta. Simmer another half hour.
6. Serve topped with grated Parmesan or Romano cheese and crusty bread on the side.
Servings: 8
Note: I've had this recipe for so long, I don't remember where it came from, so I don't know why there's pineapple in it
But, I do know we like it a lot and the unexpected bit of sweetness in the occasional bite is nice. If you don't care for sweet stuff in your savories, leave it out.
