↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
2 T. butter
1/2 C. diced onion
1 Medium carrot, diced
1 stalk celery, diced
1/2 tsp. dried oregano
1 tsp. flour
1 clove garlic, peeled and minced
4 C. chicken stock
2 C. Maggiano's Marinara Sauce
1 small baking potato, diced
2 plum tomatoes, diced
1 medium zucchini, diced
1 yellow squash, diced
1/2 C. canned chick-peas, drained
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 dark green romaine lettuce leaves, diced
1/4 oz. fresh basil leaves (stems removed), chopped
1/4 C. grated parmesan cheese, plus some for garnish
1/2 C. tubetti or other small pasta
In a large stock pot, melt butter over low heat. Add onion, carrot, celery and oregano. Cook, covered, until vegetables are soft but not browned, about 20 minutes.
Add flour and stir to form a paste. Add garlic, chicken stock, marinara sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and let cool to room temperature. Refrigerate for 12 to 24 hours.
Reheat soup over medium-low heat. Meanwhile, cook pasta according to package directions.
Divide pasta among individual serving bowls and ladle hot soup over pasta. Serve with Parmesan cheese. Servings: 8
view more member recipes
MAGGIANOs LITTLE ITALY MINESTRONE SOUP
view my recipes
print
save
Category: Soups
Prep Time: Cook Time: Total Time:
2 T. butter
1/2 C. diced onion
1 Medium carrot, diced
1 stalk celery, diced
1/2 tsp. dried oregano
1 tsp. flour
1 clove garlic, peeled and minced
4 C. chicken stock
2 C. Maggiano's Marinara Sauce
1 small baking potato, diced
2 plum tomatoes, diced
1 medium zucchini, diced
1 yellow squash, diced
1/2 C. canned chick-peas, drained
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 dark green romaine lettuce leaves, diced
1/4 oz. fresh basil leaves (stems removed), chopped
1/4 C. grated parmesan cheese, plus some for garnish
1/2 C. tubetti or other small pasta
In a large stock pot, melt butter over low heat. Add onion, carrot, celery and oregano. Cook, covered, until vegetables are soft but not browned, about 20 minutes.
Add flour and stir to form a paste. Add garlic, chicken stock, marinara sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and let cool to room temperature. Refrigerate for 12 to 24 hours.
Reheat soup over medium-low heat. Meanwhile, cook pasta according to package directions.
Divide pasta among individual serving bowls and ladle hot soup over pasta. Serve with Parmesan cheese. Servings: 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Minestrone Soup
by marmar3854
3 tablespoons olive oil 3 cloves garlic -- chopped 2 onions -- chopped 2 cups chopped celery 5 carrots -- sliced 2 cups chicken broth 2 cups water 4 cups tomato sauce 1/2 cup red wine
by marmar3854
3 tablespoons olive oil 3 cloves garlic -- chopped 2 onions -- chopped 2 cups chopped celery 5 carrots -- sliced 2 cups chicken broth 2 cups water 4 cups tomato sauce 1/2 cup red wine
Minestrone Soup To Die For
by LadyDelilah
Serves 10 Ingredients: 1 16 oz undrained can dark kidney beans 1 16 oz undrained can light kidney beans 1 16 oz undrained can chickpeas 1 16 oz undrained can green peas 1 28 oz can dice
by LadyDelilah
Serves 10 Ingredients: 1 16 oz undrained can dark kidney beans 1 16 oz undrained can light kidney beans 1 16 oz undrained can chickpeas 1 16 oz undrained can green peas 1 28 oz can dice
Kuleto's Minestrone Soup
by suemunzlinger
3 tablespoons olive oil, divided 2 ounces diced pancetta 1/2 cup finely diced onion 1/2 cup finely diced carrot 2 tablespoons finely diced fennel bulb 1/3 cup finely diced celery 3/4 teaspoo
by suemunzlinger
3 tablespoons olive oil, divided 2 ounces diced pancetta 1/2 cup finely diced onion 1/2 cup finely diced carrot 2 tablespoons finely diced fennel bulb 1/3 cup finely diced celery 3/4 teaspoo
Spring Minestrone Soup
by sgre52160
2 Tbsp olive oil 6 green onions 2 green garlic stalks, or 2 large garlic cloves 1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks 1 15-ounce can of diced tomatoes 1 quart veget
by sgre52160
2 Tbsp olive oil 6 green onions 2 green garlic stalks, or 2 large garlic cloves 1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks 1 15-ounce can of diced tomatoes 1 quart veget
view more member recipes