You don't have to go out to an authentic Italian restaurant to get a scrumptious bowl of hearty minestrone. Even though the weather has warmed up during the day, it is not too hot to make this delicious Italian dish. And you can make the tasty soup right at home --- perfect for a cool March evening and great to last for an entire weekend.

INGREDIENTS

3 T extra-virgin olive oil                        1 c diced yellow onion
1/2 c diced red onion                             3 cloves garlic, finely chopped
1 c ea. of celery, fennel, red potatoes & zucchini
1/2 bunch Swiss chard, stems off     1/2 bunch collards, stems off
1/2 bunch fresh spinach, stems off   
salt & pepper to taste                             4 vegetable stock
1 c Marinara                                               12 c parmesan
1 c small pasta, cooked & drained
1 c canned cannellini beans, rinsed & drained

DIRECTIONS

heat oil in large pot
add all onions & cook til caramelized
add garlic & cook 1 min.
add carrots & celery & cook til tender
add fennel, potatoes & zucchini & cook til tender
add greens & allow to wilt
add salt & pepper & stir
bring to boil; then add marinara & parmesan
bring to second boil; then reduce heat & simmer
cook 15 mins.; then add pasta & beans
cook 5 more mins.
garnish with grated parmesan, drizzle of oil oil & pinch of black pepper
Serve piping hot

Remember, veggies cook best when they are all chopped to approximately the same size. Greens are excellent additions to a healthy soup as they provide not just flavor, but iron fiber and other vital



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