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<blockquote data-quote="moreluck" data-source="post: 93336" data-attributes="member: 1246">Rustic Italian Minestrone&nbsp;Ingredients&nbsp;2 tablespoonsolive oil1 medium onion, chopped1 large carrot, peeled and chopped2 stalks celery, chopped2 cloves garlic, mincedsalt to tastefreshly ground black pepper16-ounce can chopped tomatoes5 cups low-sodium vegetable or chicken broth1 tablespoon chopped fresh basil, or 1/2 teaspoon dried1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried1 tablespoon chopped fresh parsley, or 1/2 teaspoon dried1/4 pound fresh green beans, stemmed and cut into 1-inch lengths1 16-ounce can cannellini beans, rinsed and drained2 medium zucchini, quartered and chopped1 cup raw, small, shell pasta1/2 cup freshly grated Parmesan cheesePreparation Cook: 35 minutes <ol>
<li data-xf-list-type="ol">In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.</li>
<li data-xf-list-type="ol">Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.</li>
<li data-xf-list-type="ol">Add the green and cannellini beans and simmer for 2 minutes.</li>
<li data-xf-list-type="ol">Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.</li>
<li data-xf-list-type="ol">Serve the soup in large bowls with a sprinkling of Parmesan cheese.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 93336, member: 1246"] [B]Rustic Italian Minestrone[/B] [B]Ingredients[/B] 2 tablespoonsolive oil 1 medium onion, chopped 1 large carrot, peeled and chopped 2 stalks celery, chopped 2 cloves garlic, minced salt to taste freshly ground black pepper 16-ounce can chopped tomatoes 5 cups low-sodium vegetable or chicken broth 1 tablespoon chopped fresh basil, or 1/2 teaspoon dried 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried 1 tablespoon chopped fresh parsley, or 1/2 teaspoon dried 1/4 pound fresh green beans, stemmed and cut into 1-inch lengths 1 16-ounce can cannellini beans, rinsed and drained 2 medium zucchini, quartered and chopped 1 cup raw, small, shell pasta 1/2 cup freshly grated Parmesan cheese [B]Preparation Cook: 35 minutes [/B] [LIST=1] [*]In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more. [*]Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer. [*]Add the green and cannellini beans and simmer for 2 minutes. [*]Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper. [*]Serve the soup in large bowls with a sprinkling of Parmesan cheese.[/LIST] [/QUOTE]

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