Minestrone
Prep Time: 15 min
Inactive Time: 10 min
Cook Time: 1 hr
Total Time: 1 hr 25 min
Servings: 6
RECIPE INGREDIENTS
- 1/2 cup Filippo Berio Extra Virgin Olive Oil
- 2 large carrots, chopped
- 1 celery heart, chopped
- 1 large onion, chopped
- 3 large cloves garlic, minced
- 1 bay leaf
- 1 tbsp dried thyme
- 2 cans (15 1/2 oz each) cannellini or great northern beans, rinsed and drained
- 2 cans (14 1/2 oz each) chicken broth
- 3 cups water
- 1 can (14 1/2 oz) diced tomatoes, with juice
- 6 oz kale, stems removed, chopped
- 1 cup elbow macaroni
- Salt
- Freshly ground pepper
- 1/4 cup grated Parmesan cheese
RECIPE DIRECTIONS
- Heat olive oil in large saucepan set over medium-high heat; cook carrots, celery, onion, garlic, bay leaf and thyme; cook, stirring, for about 10 minutes or until vegetables are softened but not browned. Stir in beans, broth, water and tomatoes; bring to boil. Reduce heat to low; cover and simmer for 45 minutes.
- Stir in kale and macaroni; cover and simmer for 5 minutes. Remove from heat; let stand for 10 minutes. Remove and discard bay leaf. Season with salt and pepper to taste. Sprinkle with Parmesan.
Recipe provided by Chef Sharon Sanders