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Minestrone

Minestrone
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By Ro Morse
Nov. 09, 2014 | PADUCAH, KY - Banks Market Recipe of the Week
By Ro Morse Nov. 09, 2014 | 08:17 PM | PADUCAH, KY - Banks Market Recipe of the Week
Serves 10 

2 tablespoons extra-virgin olive oil
1 cup diced sweet onion
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1 1/2 cups cut green beans
1 teaspoon dried oregano
1 teaspoon dried basil
Salt
Freshly ground pepper
28 ounces can no-salt-added diced tomatoes
14 ounces can crushed tomatoes
6 cups chicken broth
15 ounces canned kidney beans, rinsed and drained
1 cup baby spinach
1 cup elbow pasta
1/3 cup finely shredded parmesan cheese

Heat olive oil in a large pot over medium-high heat. Add the onion and cook about four minutes. Add garlic and cook a few seconds. Add celery and carrot and cook until they begin to soften, about five minutes. Stir in green beans, oregano and basil, salt, and pepper to taste; cook three more minutes.

Add tomatoes and chicken broth to pot and bring to a boil. Reduce  heat to medium low and simmer ten minutes. Stir in the kidney beans, spinach and pasta and cook until pasta and vegetables are tender, about 10 minutes. Taste and add more salt IF needed. Serve in bowls and top with parmesan.
 
I like to take this soup, put in one cup containers and freeze. Then microwave whenever I want a yummy cup of soup. It freezes well.

This recipe is shared November 10-14, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com  

 

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