8 Delicious Supper Ideas, #1
My grandma makes the best minestrone soup this side of the Mississippi and now she is going to teach my mama how to cook it. Yay! I love how easy this minestrone is to make and the parm cheese that goes on top. Yum! My son actually enjoys using shredded American cheese as he says it melts better. To each his own I guess!
I’m sure it tastes great no matter what type of cheese you put on top of it. Oh, and another thing…feel free to use any type of pasta noodles that you want. This recipe calls for shells but i ended up using elbows as that is all i had on hand.
This soup really does warm you up when you’re feeling the brisk touch of fall/winter temps.
2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
8 ounces, weight White Mushrooms, Stems Removed And Quartered
2 Tablespoons Bertolli Olive Oil
Morton Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Washed And Sliced (not Peeled)
1 whole Medium Onion, Diced
3 stalks Celery, Sliced (leaves Included)
8 cups College Inn Low Sodium Chicken Broth
2 cans Bush’s Cannellini Beans, Rinsed
1 cup (heaping) Cut Green Beans, Fresh Or Frozen
1-1/2 cup Medium Or Small Pasta Shells, Uncooked
1 can (14.5) Hunt’s Diced Tomatoes With Juice
Morton Salt And Pepper, to taste
1/4 teaspoon McCormick Turmeric (optional)
Kraft Parmesan Cheese, Shaved
Preheat oven to 500 degrees.
Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.
Add cannellini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.
Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.
Serve with Parmesan shavings and crusty Italian bread.
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Quick Tip: Serve this soup with sliced buttered bread.