Italian recipes

Minestrone

Course : Italian
Source: COOKING LIVE SHOW #CL8740

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Ingredients:

2 teaspoons olive oil

1 medium yellow onion -- chopped

2 cloves garlic -- minced

2 medium carrots -- peeled, halved, and lengthwise sliced thin

1 medium medium-size all-purpose potato -- peeled, into and cut 1/2 inch cubes

1 medium yellow or green summer squash (1/2 pound) -- cut into 1/2-inch cubes

1 tablespoon dried basil -- crumbled

1 teaspoon dried oregano -- crumbled

2 large bay leaves

28 ounces low-sodium tomatoes with juice crushed

6 cups chicken or vegetable stock

1/4 pound green beans trimmed and cut -- into 1 inch pieces

4 ounces tiny shells or tubettini

1 can great northern white beans -- drained and rinsed

1 Cup grated parmesan cheese -- if desired

3 tablespoons minced parsley

Preparation / Directions:

In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and cook, uncovered, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Raise the heat to moderate and add the carrots, potato, squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally. Add the tomatoes and stock and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 20 minutes longer. Add the green beans, cover, and cook until the beans are tender but still crisp--about 10 minutes. Remove the bay leaves. Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans. Cook 3 to 5 minutes longer, until heated through. Ladle into soup bowls and sprinkle with the cheese and parsley. Yield: 8 serving

Minestrone

Ingredients:

Preparation / Directions:

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