Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 03/04/2009 Is this supposed to have 2 T. olive oil instead of 2 tsp. ? It didn't seem like enough, and the other minestrone recipes have at least 1 T.
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Gallery Minestrone with Fresh Herbs Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 teaspoons olive oil 1 medium yellow onion, finely diced 1 medium shallot, finely diced 3 cloves garlic, minced 3/4 teaspoon freshly ground pepper 3 tablespoons finely chopped fresh oregano 1 tablespoon finely chopped fresh marjoram 2 tablespoons finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 1 stalk celery, cut into 1/4-inch pieces 2 medium carrots, (about 5 ounces), peeled and cut into 1/2-inch pieces 1 eggplant, (about 14 ounces), cut into 1/2-inch pieces 1 red bell pepper, (about 7 ounces), cut into 1/2-inch pieces 1 zucchini, (about 8 ounces), cut into 1/2-inch pieces 8 cups Homemade Chicken Stock, or low-sodium canned 2 fourteen-and-a-half-ounce cans whole peeled tomatoes 1 cup canned cranberry beans, drained and rinsed 6 ounces colored pasta shells, cooked Parmesan cheese, for garnish (optional)
Cook’s Notes Canned cranberry beans may be sustituted for dried.
Gallery Minestrone with Fresh Herbs
Recipe Summary Servings: 8
Gallery
Minestrone with Fresh Herbs
Minestrone with Fresh Herbs
Minestrone with Fresh Herbs
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 teaspoons olive oil 1 medium yellow onion, finely diced 1 medium shallot, finely diced 3 cloves garlic, minced 3/4 teaspoon freshly ground pepper 3 tablespoons finely chopped fresh oregano 1 tablespoon finely chopped fresh marjoram 2 tablespoons finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 1 stalk celery, cut into 1/4-inch pieces 2 medium carrots, (about 5 ounces), peeled and cut into 1/2-inch pieces 1 eggplant, (about 14 ounces), cut into 1/2-inch pieces 1 red bell pepper, (about 7 ounces), cut into 1/2-inch pieces 1 zucchini, (about 8 ounces), cut into 1/2-inch pieces 8 cups Homemade Chicken Stock, or low-sodium canned 2 fourteen-and-a-half-ounce cans whole peeled tomatoes 1 cup canned cranberry beans, drained and rinsed 6 ounces colored pasta shells, cooked Parmesan cheese, for garnish (optional)
Directions
In a stockpot over medium heat, heat olive oil. Add onion, shallot, garlic, pepper, oregano, marjoram, thyme, rosemary, celery, and carrots; saute, stirring frequently, until onions are soft and translucent, about 8 minutes.
Add eggplant, red pepper, and zucchini; saute until vegetables are softened, about 5 minutes more. Add chicken stock and canned tomatoes, and bring to a boil, stirring to break up the tomatoes. Reduce heat to low, and let simmer until vegetables are tender, about 12 minutes. Add beans and pasta; cook until heated through, about 2 minutes more. Serve immediately, sprinkled with Parmesan if desired.
Cook’s Notes Canned cranberry beans may be sustituted for dried.
Cook’s Notes
Canned cranberry beans may be sustituted for dried.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 03/04/2009 Is this supposed to have 2 T. olive oil instead of 2 tsp. ? It didn't seem like enough, and the other minestrone recipes have at least 1 T.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 03/04/2009 Is this supposed to have 2 T. olive oil instead of 2 tsp. ? It didn't seem like enough, and the other minestrone recipes have at least 1 T.
Martha Stewart Member
Rating: Unrated 03/04/2009
Is this supposed to have 2 T. olive oil instead of 2 tsp. ? It didn’t seem like enough, and the other minestrone recipes have at least 1 T.
Rating: Unrated
All Reviews for Minestrone with Fresh Herbs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Minestrone with Fresh Herbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
