Minestrone
Servings: 12
Ingredients
- 1 large onion chopped
- 3 large carrots peeled and chopped
- 3 celery ribs peeled and chopped
- 4 large garlic cloves minced
- 4 tablespoons olive oil
- 28 ounces tomatoes canned, mashed
- 10 ounces frozen chopped spinach thawed
- 6 cups beef stock
- 2 medium yellow squash chopped
- 2 medium zucchini squash chopped
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 ounces Parmesan cheese rind
- 38 ounces cannellini beans rinsed and drained
Instructions
- Heat olive in a large heavy stock pot. Saute the onion, carrots, celery,
- & garlic. Add the tomatoes & spinach and cook a couple of minutes. Add
- the cold water, beef base(more may be added to taste), squashes, thyme,
- salt, pepper and cheese rind. Simmer a few minutes. Squash should be
- crisp-tender. Stir in beans and heat through. Remove cheese rind and
- serve with fresh grated parmesan cheese.
Notes
I use San Marzano diced peeled tomatoes in the can from Harris Teeter.
Recipe By: Sherry Moman
Serving Size: 12
Serving Size: 12
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