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| Minestrone di Nonna |
| Serves:6 |
| Growing up in Brooklyn and coming home from school on cold winter days, I always knew to expect a great big pot of Minestrone cooking on the stove every Tuesday. This wonderful dish was always special in our home and today it still is with my own children. I am happy to share it and hope it brings the same comforting feeling in your home. Don't hesitate to use as many vegetables as you like; we sometimes add the rind of the Parmesan cheese while the soup is cooking for added flavor. |
Origin: anna's kitchen
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Ingredients:
1/4 cup COLAVITA Extra Virgin Olive Oil
3 celery stalks, chopped
1 onion, chopped
1 carrot, diced
1 clove garlic, chopped
1 cup canned peeled tomatoes, chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon fresh sage chopped
1 1/2 cups cubed potatoes
1 medium turnip, cubed
4 cups Rachael Ray All-Natural Beef Stock
4 cups Rachael Ray All-Natural Chicken Stock
2 medium zucchini, cubed
1 cup fresh string beans, cut into small pieces
1 cup fresh spinach cut in small pieces
1 cup fresh cabbage, cut into small pieces
1 cup peas
1 1/2 cups red kidney beans, rinsed and drained
2 cups COLAVITA Ditali, Tubettini or other small COLAVITA Pasta
1/4 cup Parmesan cheese, or to taste
COLAVITA Novello Extra Virgin Olive Oil, to drizzle, optional
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Preparation:
Heat the oil in a large Dutch oven or pot; add the celery, onion, carrot and garlic, season with some pepper. Saute on medium heat for a few minutes until vegetables are soft. Add the tomatoes and parsley and cook for about five minutes. Add the potatoes and turnip and stir for a few more minutes. Add the stock and bring to a simmer; add the rest of the vegetables and beans. At this time, you may need to add more broth or water. Bring the soup to a simmer and cook for at least an hour. Adjust seasonings, I like to cook the pasta separately rather than in the soup. If you prefer to cook it in the soup, it should be added about fifteen minutes before the soup is done. Otherwise, while soup is cooking bring four cups of water to a boil; add salt and pasta. When the pasta is cooked, drain it and place it in the soup bowls; ladle the soup over and sprinkle with grated Parmesan cheese and some fresh ground pepper. Add a thin stream of COLAVITA Extra Virgin Olive Oil before you add the Parmesan cheese and pepper, if desired.
Per Serving: 498 Calories (20.5% from fat); 11g Fat (2g Sat, 7g Mono, 1g Poly); 24g Protein; 76g Carbohydrate; 13g Dietary Fiber; 3mg Cholesterol; 819mg Sodium. Food Exchanges: 4 1/2 Grain (Starch); 1 Lean Meat; 2 Vegetable; 2 Fat.
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