Recipe of the Week

Minestrone Soup

Thursday, November 01, 2007

What's better on a fall weekend than some delicious soup.  Here's a favorite from Nicole Straight of Time to Eat

Minestrone Soup

1 tablespoon olive oil
3 cubes frozen garlic
3 cubes frozen basil
3 cubes frozen parsley
4 slices proscuitto
32 ounce box of chicken stock
8 ounce can diced tomatoes with Italian seasoning
12 ounce can white cannellini beans
1 package frozen spinach tortellini
1/2 cup parmesan cheese

Heat large soup pot on high.  Add olive oil, garlic, basil and parsley, and stir to combine.  Slice proscuitto into strips , add to pot.  Add stock, tomatoes, beans and tortellini and bring to a low boil for 10 minutes.  Before serving, add parmesan cheese.

Tip from Nicole: Swiss Chard or Kale is an excellent addition to this soup.  Simply add washed and chopped greens when adding the stock.

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updated 6 years ago