Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, December 26, 2012

Minestrone My Way

Its soup season, yes!  I make a lot of soups, and this is great for vegetarians or non....I love it!


4 carrots, peeled and sliced
3 cloves garlic, chopped
2 onions, chopped
3 stalks celery, chopped
2 tbsp xtra virgin olive oil
1 shallot, chopped

2 pkg (32 oz each) Rachel ray's vegetable stock, may need additional stock, also
1 tbsp Cajun seasoning (trust me!)
2 tsp smoked paprika (or use reg)
2 tsp salt, may not need all of it or more, depending on which stock you use. Add after it's cooked
3 tsp cracked black pepper
 2 cups fresh baby spinach leaves
4 fresh basil leaves, chopped
handful chopped fresh parsley
 1 can canellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 tsp garlic powder (not salt)
2 tsp dried oregano
2 cans stewed tomatoes (do not drain)
1 inch piece of Parmesan cheese, chopped, or use 1/2 cup grated
1 cup baby pasta shells (or use dittalini, orzo or other very small pasta shape)

In a large dutch oven heat olive oil and add celery, onion, garlic, carrots and shallots. Stir until soft and fragrant, about 3-4 min. Add spices and stir. Add tomatoes, and 1 1/2 containers of stock and the rest of the ingredients except pasta. Simmer for 1- 1 1/2 hours until carrots are tender. Add more stock if necessary and bring to boil, add salt to taste, then add pasta and cook additional 6 min. Serve with additional grated cheese,

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