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Minestrone Soup

Description: Minestrone.
Yield: About 6 servings.

Qty Unit Ingredient
4 c. Chicken Stock
1 c. Onion (chopped)
1 stalk Celery (chopped)
1 Carrot (chopped)
1 Potato (in half-inch cubes)
28 oz Diced Tomato
3 cloves Garlic (minced)
1/2 c. Italian Parsley (chopped)
Kosher Salt
Black Pepper
Olive Oil (for saute)
1/2 lb. Campanelle (or elbow pasta)


  1. Heat celery, carrot, potato, and onion in olive oil over medium heat until onions turn clear
  2. Combine vegetables and chicken stock over medium heat until it begins to boil
  3. Add remaining ingredients
  4. Cook pasta until just underdone
  5. Drain pasta and add to soup
  6. Heat for about 3 more minutes, then serve

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Copyright 2005-2009, Kevin Worcester