LITTLE ITALY MINESTRONE SOUP

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Little Italy Minestrone Soup image

Make and share this Little Italy Minestrone Soup recipe from Food.com.

Provided by ButterflyVioletta

Categories     European

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 21

2 tablespoons butter
1/2 cup diced onion
1 medium carrot, diced
1 stalk celery, diced
1/2 teaspoon dried oregano
1 teaspoon flour
1 garlic clove, peeled and minced
4 cups chicken stock
2 cups marinara sauce
1 small baking potato, diced
2 plum tomatoes, diced
1 medium zucchini, diced
1 yellow squash, diced
1/2 cup canned chick-peas, drained
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 romaine lettuce leaves, diced
1/4 ounce fresh basil leaf, chopped
1/4 cup grated parmesan cheese, plus some
parmesan cheese, for garnish
1/2 cup tubetti pasta

Steps:

  • In a large stock pot, melt butter over low heat. Add onion, carrot,.
  • celery and oregano. Cook, covered, until vegetables are soft but not.
  • browned, about 20 minutes.
  • Add flour and stir to form a paste. Add garlic, chicken stock, marinara.
  • sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
  • Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat.
  • to medium-low and simmer, uncovered, for 20 minutes.
  • Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and.
  • let cool to room temperature. Refrigerate for 12 to 24 hours.
  • Reheat soup over medium-low heat. Meanwhile, cook pasta according to.
  • package directions.
  • Divide pasta among individual serving bowls and ladle hot soup over pasta.
  • Serve with Parmesan cheese.

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