Minestrone Soup
From caramia 16 years agoIngredients
- 2 sticks of celery shopping list
- 1 large zucchini shopping list
- 2 leeks shopping list
- 1/4 pound of bacon shopping list
- 2 finely diced carrots shopping list
- 2 skinned tomatoes, coarsely chopped shopping list
- 1 vegetable bouillion (stock) cube shopping list
- 4 basil leaves shopping list
- 3 crushed cloves of garlic shopping list
- 1/4 cup of grated parmesan cheese shopping list
- 4 tablespoons of olive oil shopping list
- 1 can of kidney beans, drained and rinsed shopping list
- salt and pepper to taste shopping list
How to make it
- Cut washed celery into matchsticks. Rinse and cut zucchini down the center and then lengthwise.
- Remove the green portions of the leeks, the base and the outer skin. Slice in 4 lengthwise, rinse and dice.
- Cut the bacon into small strips and place with the carrots into a large casserole with 31/4 cups of hot water. Cover and microwave on high for 5 minutes.
- Add the celery, zucchini, leeks and tomatoes to the casserole and crumble the bouillon cube over. Cover and microwave on high for 10 minutes.
- Rinse and pat dry the basil leaves then chop. Combine the crushed garlic, basil, parmesan cheese and olive oil in a bowl.
- Stir the beans into the casserole, cover and microwave on high for 3 more minutes. Add the olive oil mixture to the casserole and stir until blended. Add salt and pepper to taste
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