Friday, January 23, 2009

Makeshift minestrone

Monday night I wanted to make and Italian-esque veggie soup but didn't have the traditional ingredients for minestrone. What I ended up with was tasty and went well with the pesto bread, but not your traditional minestrone. Next time I might add some tomato sauce or paste to thicken up the broth a little though.Makeshift Minestrone
Makes 6 servings
1 tbsp oil
1 leek, cleaned and chopped
1 carrot, peeled and chopped
3 cloves of minced garlic
1 tsp dried basil
1 sprig fresh rosemary, chopped (about 1 tbsp)
3 tsp salt
1/2 tsp crushed red pepper
1 tsp sugar
32 oz chicken broth (you could use veggie)
2 cups water
1 can chickpeas/garbanzo beans
1 can diced tomatoes
1 cup dried pasta (I used gemelli, but macaroni or penne would be really good)
4 cups kale, washed and chopped
grated parmesan for topping

Heat oil over medium heat in 4 qt or larger pot. Add leeks and carrots. Saute until leeks are just tender. Add garlic, basil and rosemary and saute one minute more. Add salt, sugar, pepper, broth, water and tomatoes and bring to a boil over high heat. Add pasta, kale and chick peas and reduce to medium-low. Simmer until pasta is tender. Salt and pepper to taste. Serve topped with grated parmesan.

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Elra said...

Jeni, you are certainly know how to cook, I've been clicking as many recipes as possible from your blog. I must say that all sounds wonderful.

This is the one is very inventive, and judging from your list of ingredients, I can tell how delicious this must be. I still have my collard green in my veggy garden, so I will substitute kale for it.

Heather said...

mmmm. there's nothing makeshift about this! it sounds just delicious!

pigpigscorner said...

Looks really delicious with the melted cheese on top!

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