Minestrone Soup I Chef John Recipes

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Minestrone Soup I

"All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled."

Ingredients :

• 4 tablespoons margarine
• 3/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 cup chopped carrots
• 1 (19 ounce) can cannellini beans
• 1/2 cup shredded cabbage
• 1 (14.5 ounce) can stewed tomatoes
• 1 tablespoon tomato paste
• 1 1/2 cups cubed potatoes
• 1 quart chicken broth
• 2 cloves garlic, minced
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 cup elbow macaroni
• 1/2 cup grated Parmesan cheese

Instructions :

Prep :	Cook : 6M	Ready in :

• Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
• Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
• Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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