Jamie's Minestrone
Cannellini beans, freshly ground black pepper, olive oil, chicken broth and 12 more.
Recipe Summary Jamie's Minestrone
I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the 'Sheepherder's Inn' in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!Ingredients | Pea And Mint Soup Jamie Oliver3 tablespoons olive oil3 cloves garlic, chopped2 onions, chopped2 cups chopped celery5 carrots, sliced2 cups chicken broth2 cups water4 cups tomato sauce½ cup red wine (Optional)1 cup canned kidney beans, drained1 (15 ounce) can green beans2 cups baby spinach, rinsed3 zucchinis, quartered and sliced1 tablespoon chopped fresh oregano2 tablespoons chopped fresh basilsalt and pepper to taste½ cup seashell pasta2 tablespoons grated Parmesan cheese for topping1 tablespoon olive oilDirectionsIn a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.Info | Pea And Mint Soup Jamie Oliverprep: 35 mins cook: 50 mins total: 1 hr 25 mins Servings: 8 Yield: 8 servings
TAG : Jamie's MinestroneSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Minestrone,