Tuesday, March 2, 2010
2 Tbsp olive oil
1 Large yellow onion, chopped, diced
4 large cloves, minced
4 carrots, diced small
4 celery stalks, diced small
8 cups vegetable stock (Traders, low sodium, NOT the hearty)
1 28 oz can of plum tomatoes (Traders)
6 white potatoes, diced small - I prefer not to peel them
2 19 ounce can cannelloni beads (rinsed and drained- Trader's again)
2 Tbsp rosemary (chopped up)
2 T Tbsp Thyme
12 sage leaves - brown in butter, salt and pepper
6 bay leaves - I get em in the park behind our house....nice...!
pepper flakes to taste - i didn't use enough, maybe a teaspoon would be better
grated parmesan or other hard cheese
salt and pepper to taste
parsely, chopped, garnish
1 Heat the oil. Saute the onions, 3-5 minutes, add garlic, 1 min, add the celery, carrots 3-5 more minutes.
2 Add stock, tomatoes, potatoes, beans and all the herbs and simmer for 20 minutes.
3 Grate the cheese, sprinkle on top, add parsely on top. Serve with the toasted baguette slices.
4 We also had that italian sausage from Traders. I cooked it on the grill, but you could do it on the stove, or whathaveyou. Chop it up into slices, and add to soup.
Away you go! Delicious.
- It was good. I wonder if I added too many herbs. It just gets better the next day. I will try it with butternut some day. The potatoes were my thing. Normally minestrone is with noodles. You can try that. I really liked the potatoes though. That's it!