Mark'S Minestrone
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A italian take on mark's minestrone, written step by step so it's easy to follow built around good pasta and pantry staples.
Ingredients
- 1 can chickpeas
- 1 can kidney beans
- 2 c. cooked pasta shells
- 2 c. chopped tomatoes
- 3 Tbsp. olive oil
- 5 to 10 crushed garlic cloves
- 2 c. chopped onion
- 2 c. cubed or sliced carrots
- 2 c. zucchini
- 6 c. vegetable stock
- 16 oz. green beans
- 1 c. green pepper, sliced
- 1 tsp. salt (to taste)
- 1/2 tsp. black pepper
- 2 tsp. oregano
- 2 tsp. tarragon
- 2 tsp. ground rosemary
- 2 Tbsp. basil
- 4 c. tomato puree
- 1/2 c. dry red wine
Method
Saute garlic and onion in olive oil until translucent.
Add salt, pepper, basil, oregano, tarragon, rosemary, carrots and wine.
Cover and cook 5 to 10 minutes, stirring occasionally.
Add green pepper, stock, puree and beans.
Cover and simmer 30 minutes.
Add chopped tomatoes, cooked pasta and zucchini and simmer for another 15 minutes.
Makes 6 quarts.
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