Summer
Minestrone Soup Recipe

- Prep time: 20 minutes
- Cook time: 30 minutes
- Yield: Serves 4
Ingredients
- 1 Tbsp olive oil
- 1/2 cup diced onion (about 1/2 onion)
- 1/2 cup sliced leeks, white and light green parts only, about 1/2 leek
- 1/2 cup diced celery (about one celery rib)
- 1/4 cup diced red bell pepper (about 1/4 of one bell pepper)
- 3 cloves garlic, minced (about 1 Tbsp)
- 6 cups chicken stock (can use good quality vegetable stock for vegetarian option)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon kosher salt (add more salt if using unsalted stock)
- 2 cups large dice zucchini (or other summer squash such as crookneck or pattypan)
- 1 cup fresh green beans, trimmed and cut into 1-inch lengths
- 2 roma tomatoes, diced
- 1/2 cup cooked small white beans
- 1/2 cup dry ditalini or any small pasta (omit for gluten-free option)
- Fresh basil for garnish
- Grated Parmesan cheese for garnish (optional)
Method
1
Heat 1 Tbsp of olive oil in a large, thick-bottomed pot on medium high. Add the
diced onion, leeks, celery, and bell pepper. Cook for 8 to 10 minutes until
softened, lowering the heat to medium to prevent browning. Add the minced
garlic and cook for a minute more, until fragrant.
2
Add the chicken stock, bay leaf, thyme, and salt to the pot. Increase heat to
bring to a simmer, then add the zucchini, green beans, tomatoes, white beans,
and pasta. Heat to a simmer again and lower the heat to maintain a steady
simmer. Cook for 10 minutes until the vegetables and the pasta are cooked
through.
3
Garnish with thinly sliced fresh basil and grated Parmesan cheese to serve.
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