Minestrone Soup Recipe
High Cotton Food Styling & Photography
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1 sprig each: fresh basil, oregano and rosemary
6 cups vegetable or chicken stock
1˝ cups chopped tomatoes
1 cup chopped celery
˝ cup chopped onion
˝ cup thinly sliced zucchini
˝ cup thinly sliced carrot
˝ cup chopped bell pepper
˝ cup sliced mushrooms
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried basil
1 ˝ teaspoons dried oregano
1 teaspoon salt
˝ teaspoon pepper
1 ˝ cups dried pasta (your choice)
Parmesan cheese, grated
Instructions
6 cups vegetable or chicken stock
1˝ cups chopped tomatoes
1 cup chopped celery
˝ cup chopped onion
˝ cup thinly sliced zucchini
˝ cup thinly sliced carrot
˝ cup chopped bell pepper
˝ cup sliced mushrooms
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried basil
1 ˝ teaspoons dried oregano
1 teaspoon salt
˝ teaspoon pepper
1 ˝ cups dried pasta (your choice)
Parmesan cheese, grated
1. Chop or snip the fresh herbs. Combine stock and herbs in a large pot. With the help of an adult, bring stock to a boil.
2. Add vegetables, garlic, dried herbs, salt and pepper. Reduce heat and simmer 20 minutes or until vegetables are just tender. Add pasta and cook an additional 8 to 10 minutes or until pasta is soft.
3. Remove bay leaves. Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serves 8.
Recipe courtesy of the Young Chef's Academy.
2. Add vegetables, garlic, dried herbs, salt and pepper. Reduce heat and simmer 20 minutes or until vegetables are just tender. Add pasta and cook an additional 8 to 10 minutes or until pasta is soft.
3. Remove bay leaves. Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serves 8.
Recipe courtesy of the Young Chef's Academy.
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