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MinestroneMinestrone

Name: Minestrone
Prep time: 32 min
Cook time: 80 min
Total time: 112 min
Yield: 8 Persons
Cuisine: International
Ingredients: ¼ pound vermicelli or angel hair pasta, broken into 2 inch pieces (1 cup); ¼ teaspoon freshly ground black pepper; 1 14.5-ounce can drained chick peas; 1 14.5-ounce can drained kidney beans; 1 cup sliced carrots; 2 quarts chicken stock; Crusty bread for serving; 2 tablespoons extra virgin olive oil; 1 ½ tablespoons garlic minced; 1 ½ cups green cabbage chopped; ½ teaspoon kosher salt; 1 teaspoon kosher salt

🍴

Cuisine

International

👥

Servings

8 Persons

⏱

Prep Time

32 Minutes

🍳

Cook Time

80 Minutes

⭐

Difficulty

Medium Level

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Minestrone at home. For $1.96 per serving, you get a main course that serves 8. One serving contains 400 calories, 18g of protein, and 16g of fat. 241 person were glad they tried this recipe. If you have kosher salt, garlic, chick peas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is brought to you by A Family Feast . Overall, this recipe earns a solid spoonacular score of 76%. Similar recipes include The Vegetable Broth and the Minestrone — Le bouillon de légumes et la minestrone, Minestrone, and Minestrone.

DeliciousTastyWell Prepared

Ingredients

•¼ pound vermicelli or angel hair pasta, broken into 2 inch pieces (1 cup)

•¼ teaspoon freshly ground black pepper

•1 14.5-ounce can drained chick peas

•1 14.5-ounce can drained kidney beans

•1 cup sliced carrots

•2 quarts chicken stock

•Crusty bread for serving

•2 tablespoons extra virgin olive oil

•1 ½ tablespoons garlic minced

•1 ½ cups green cabbage chopped

•½ teaspoon kosher salt

•1 teaspoon kosher salt

Cooking Instructions

01
Cook the pasta according to package directions, cool and set aside.
02
Heat olive oil in heavy bottom stock pot over medium heat and add pancetta. Cook just until the fat renders off the pancetta (do not brown), approximately 2 minutes.
03
Add in cabbage, carrots, leeks, onions and garlic and saut for 3 minutes.
04
Add in chopped tomatoes and saut for an additional 1 minute.
05
Add in chicken stock, potato and Parmesan cheese rinds.Simmer for 15 minutes or until vegetables are tender.
06
Add the cooked pasta, chick peas, kidney beans and pesto and stir.
07
Remove Parmesan rinds and discard.Season soup with salt and pepper and serve with additional grated Parmesan cheese and crusty bread.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023