Minestrone is an Italian vegetable soup and my favorite choice if I ever find myself at the Olive Garden for soup & salad. I like this recipe because I get to use my Wolfgang Puck enameled cast iron dutch oven ... the amount doesn't quite fit in my 3 quart pot and the next size I have holds 8 quarts which is too big so the 5 quart dutch oven seems to be the perfect size (any pot 4 quarts or larger will work great). I also like the fact that it gives me a few extra servings I can keep in the frrezer for another time. The aroma of this soup makes your kitchen smell like an Italian restaurant. I love the flavor and with the beans and pasta its filling enough to be a meal. Enjoy!
INGREDIENTS
2 tbs olive oil
1/2 cup finely chopped onion
1 stalk celery, chopped
2 carrots, peeled & chopped
2 garlic cloves, crushed
3 cans chicken broth
1 cup water
2 cans diced tomatoes
2 cans kidney beans
1 medium zucchini, chopped
1 tsp oregano
1 tsp basil
salt & pepper to taste
1/2 cup pasta (ditalini or orzo)
In a large pot (4 quart or bigger), saute onion in olive oil for about 4 minutes. Add garlic, celery and carrots. Cook until the celelry is soft. Add chicken broth, water, diced tomatoes, beans and seasonings. Bring to a boil. Turn to simmer, cover and let cook 1 hour. Add zucchini and pasta. Cook an additional 30 minutes or until pasta is ready. Serve with grated parmesan cheese.
Makes about 12-13 cups.
