LITTLE ITALY MINESTRONE SOUP
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
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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