Minestrone Soup
I have this week off of work – and the first thing I wanted to make was something WARM. First snow was Saturday, and it officially put me in the mood for the holidays, and for soup! This minestrone is basically a combination of my favorite things.
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Minestrone Soup
Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
2 tablespoons olive oil
1 white onion
3 cloves of garlic
1 large zucchini
1-2 teaspoons of Cayenne pepper
1/4 pound of prosciutto
1 small carrot
32 ounces of chicken stock
1 (15 ounce) can of cannellini beans
1 (15 ounce) can of fire roasted tomatoes
1/4 pound of pasta - I used Gemelli
1/3 pound chicken, shredded
Peccorino romano cheese and basil for garnish
Directions:
Chop the onion, mince the garlic, and cut up the zucchini, add to a large pot with the olive oil. Cook until the onion is translucent. Add the remaining ingredients and bring to a boil. Turn the temperature down, and simmer until the pasta is cooked through and the carrots and zucchini are soft. Serve in a shallow bowl with plenty of cheese on top, crusty bread if you want it, and basil! Enjoy, and get warm!!
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