Minestrone
- 6 potatoes, peeled and cubed
- 6 carrots, chopped
- 4 stalks celery, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans
- 3/4 cup tomato paste
- 2 1/2 quarts water
- 1 1/2 cups seashell pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- In a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water.
- Cook over medium heat until all the vegetables are tender.
- Transfer soup to a food processor or blender and puree until smooth.
- Return soup to pot and stir in pasta.
- If desired add additional water to thin soup.
- Stir in the oregano and basil.
- Season to taste with salt and pepper.
- Cook over medium heat until pasta is al dente.
- Serve hot topped with freshly grated Romano.
Admin
Author: Admin :: Hits: 1 :: Added: Wed Jun 13 2007 ::
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