Recipe of the Week
Minestrone Soup
Thursday, November 01, 2007
What's better on a fall weekend than some delicious soup. Here's a favorite from Nicole Straight of Time to Eat
Minestrone Soup
1 tablespoon olive oil
3 cubes frozen garlic
3 cubes frozen basil
3 cubes frozen parsley
4 slices proscuitto
32 ounce box of chicken stock
8 ounce can diced tomatoes with Italian seasoning
12 ounce can white cannellini beans
1 package frozen spinach tortellini
1/2 cup parmesan cheese
Heat large soup pot on high. Add olive oil, garlic, basil and parsley, and stir to combine. Slice proscuitto into strips , add to pot. Add stock, tomatoes, beans and tortellini and bring to a low boil for 10 minutes. Before serving, add parmesan cheese.
Tip from Nicole: Swiss Chard or Kale is an excellent addition to this soup. Simply add washed and chopped greens when adding the stock.
For more terrific recipes from Nicole, check out www.timetoeat.info
Minestrone Soup
1 tablespoon olive oil
3 cubes frozen garlic
3 cubes frozen basil
3 cubes frozen parsley
4 slices proscuitto
32 ounce box of chicken stock
8 ounce can diced tomatoes with Italian seasoning
12 ounce can white cannellini beans
1 package frozen spinach tortellini
1/2 cup parmesan cheese
Heat large soup pot on high. Add olive oil, garlic, basil and parsley, and stir to combine. Slice proscuitto into strips , add to pot. Add stock, tomatoes, beans and tortellini and bring to a low boil for 10 minutes. Before serving, add parmesan cheese.
Tip from Nicole: Swiss Chard or Kale is an excellent addition to this soup. Simply add washed and chopped greens when adding the stock.
For more terrific recipes from Nicole, check out www.timetoeat.info
