Minestrone Soup Thursday, March 6, 2014


1 TBSP olive oil
1 onion, diced
3-4 cloves garlic, minced
2 stalks celery, diced
1 carrot, peeled and diced
1/4 pound green beans, trimmed into 1/2 inch pieces
2 tsp dried oregano
2 tsp dried basil
kosher salt and black pepper to taste
2 28-ounce cans diced tomatoes
Kosher salt and freshly ground pepper m
6 cups chicken broth
1 15 -ounce kidney beans, drained and rinsed
1 cup macaroni or small shell pasta, cooked
1/3 cup Parmesan cheese, grated
2 TBSPs chopped fresh basil


In a large pot over medium high heat, heat olive oil, and saute onion for about 3-4 minutes. Add garlic, celery and carrots and cook for about 5 minutes. Stir in green beans, oregano, basil, salt and pepper. Add tomatoes and broth to the pot and bring to a boil. Reduce to a simmer and simmer for 10 minutes. Stir in beans and pasta, taste and season with salt and pepper. Serve, and season with salt and pepper.


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