COOKIN’ WITH CAPITAL

Green Minestrone

INGREDIENTS
  • 2 Tbsp olive oil
  • 4 slices bacon, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 large cloves garlic, crushed
  • 1 medium zucchini, diced
  • 1 bay leaf, fresh or dried
  • 1 can white beans, cannellini
  • 1 can garbanzo beans
  • TT salt and freshly ground black pepper
  • 8 cups chicken broth or stock
  • 2 cups penne pasta
  • 1/2 lb green beans, trimmed and cut into 1-inch pieces
  • 10 oz spinach, stems removed and coarsely chopped
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 12 to 16 leaves fresh basil, chopped
  • 1/4 cup parsley leaves for garnish
DIRECTIONS

STEP 1

Heat a pot over medium high heat. Add bacon, cook till done. Remove and save for garnish. Add oil and onions and sauté 2 minutes. Add celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Sauté vegetables 5 minutes, stirring frequently.

STEP 2

Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender.

STEP 3

Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with bacon, fresh basil, and chopped parsley.

Submitted by:
Aaron Wintersmith

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