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Home Learning Kitchen Soups - Green Vegetable Minestrone

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Post by :helloworld Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2664

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Soups - Green Vegetable Minestrone

3 TBSP. olive oil, dovoded
2 small leeks, white and light green parts only, quartered and chopped
2 small stalks of celery, diced
1 medium onion, chopped
1 1/2 tsp. salt
2 cloves garlic,minced
2 small zucchini, quartered lengthwise and sliced
1 potato peeled and diced
8 cups water
1 cup short pasta such as bowties, elbows or shells
8 cups chopped green swiss chard or spinach
1 (15 1/2 oz.) can chickpeas, rinsed
1 cup frozen peas
1/2 cup freshly grated Parmesean cheese
1/4 cup chopped fresh parsley or basil
Freshly ground pepper

In a soup pot heat l TBSP. oil over medium heat. Add leeks, celery, and onion and season with 1/2 tsp. salt. Cook, stirring over hight heat until softened, 7 to 10 minutes.

Add garlic, zucchini and potato and cook stirring for another one minute. Add water and remaining salt and bring to a boil.Reduce heat to low and simmer, partially until veggies are tender, 12 to 15 minutes.

Recipe can be made ahead to this point.

Cover and refridgerate for up to 2 days, reheat before continuing.

Add pasta and chard or spinach; cook, uncovered for 5 minutes. Add chickpeas and green peas and simmer until pasta is al dente, 3 to 4 minutes more. Adjust seasonings.

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Soups - Green Vegetable Minestrone

Soups - Hearty Minestrone

Soups - Liver - Leberknodelsuppe (liver Dumpling Soup)