Mmm... mmm.... We've stumbled upon a great & mighty Minestrone recipe. As far as I'm concerned, you could inject this one directly into my veins. During the winter months, we just constantly make large pots of this soup & have it around for "emergencies" - including lunch, dinner, snacks, bedtime treats... Yeah, sometimes we manage to make some for friends & family who stumble to our house, but that's only if we don't eat it all first!!


MINESTRONE

1/2 cup macaroni (we use elbows)
1 tablespoon olive oil
1 leek, sliced
2 garlic cloves, crushed
1 large carrot, sliced
1 potato (red or pink eye), chopped - leave skins on
1 zucchini, sliced
2 celery stalks, sliced
1 cup fresh green beans, cut into short lengths
15-oz. can chopped tomatoes (unseasoned)
8 cups vegetable stock
2 tablespoons tomato paste
15-oz. can cannellini beans, rinsed & drained
shaved parmesan cheese, to serve

1) bring a saucepan of water to a boil, add the macaroni, and cook for 10-12 minutes or until al dente. Drain.

2) Meanwhile, heat the oil in a large, heavy-based saucepan, add the leek & garlic, and cook over medium heat for 3-4 minutes.

3) Add the carrot, potato, zucchini, celery, green beans, tomatoes, stock & tomato paste. Bring to a boil, then reduce the heat & simmer for 10 minutes or until the vegetables are tender.

4) Stir in the cooked pasta and cannellini beans and heat through. Spoon into warmed serving bowls and garnish with the shaved Parmesan.

Serves 4.

Note: just about any vegetable can be added to minestrone! So this is a great way to use up your leftover veggies!!


Enjoy!!!