Light Minestrone Recipe - Cooking Index
Light Minestrone Recipe - Cooking Index
For a thicker, more traditional soup, replace all the green peas with a half cup of drained canned white beans.
Courses: Soup| Roasted Vegetable Broth - (see recipe) | ||
| 3/4 cup | 177ml | Elbow macaroni |
| 1 | Diced tomatoes - (14 1/2 oz) - drained | |
| 1 cup | 160g / 5.6oz | Sliced green beans |
| 3/4 cup | 109g / 3.8oz | Chopped yellow crookneck squash |
| 1 cup | 237ml | Frozen green peas - unthawed |
| 2 cups | 474ml | Reserved cooked vegetables from |
| Roasted Vegetable Broth | ||
| 1/2 cup | 73g / 2.6oz | Chopped fresh basil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
Bring broth (about 8 cups) to boil in large pot. Add macaroni; reduce heat and simmer 5 minutes. Add tomatoes, green beans and squash; simmer 5 minutes.
Add peas and reserved cooked vegetables; simmer until macaroni and all vegetables are tender, about 5 minutes.
Stir in basil. Season to taste with salt and pepper. Sprinkle soup with cheese and serve.
This recipe yields 6 servings.
Source:
Bon Appetit, October 1998
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