6 to 8 cups Roasted Vegetable Broth or store-bought lower-salt vegetable or chicken broth
1 cup dried tubetti or small pasta shells
1/2 oz. (1/2 cup) finely grated Parmigiano-Reggiano; more for serving
1/4 cup thinly sliced fresh basil
Instructions
Warm the oil in a 5-quart heavy-duty pot over
medium-low heat. When it’s warm—not hot—add the
celery, carrots, garlic, onion, and parsley. Cook,
stirring occasionally, until the onion is
translucent and the carrots have begun to soften,
about 10 minutes.
Stir in the eggplant, potato, yellow squash,
zucchini, 1/2 tsp. salt, and a few grinds of
pepper. Cook, stirring often (the potato tends to
stick to the bottom of the pot), until the
vegetables are tender but still hold their shape,
15 to 20 minutes.
Add the corn and 6 cups of the broth; bring to a
boil. Turn the heat down to low, partially cover,
and simmer gently for 10 minutes. Return to a boil
and stir in the pasta. Simmer, stirring once or
twice, until the pasta is al dente or even a
little bit more tender; cooking time will depend
on the shape and brand of pasta you use. Add more
broth to thin the soup, if you like. Season to
taste with salt and pepper.
Remove from the heat and stir in the Parmigiano
and basil. Let cool to warm or room temperature
before serving; the soup will thicken as it cools.
Serve with additional grated Parmigiano at the
table.
nutrition information (per serving)-
Calories (kcal)- 350; Fat (g)- fat g 15; Fat
Calories (kcal)- 140; Saturated Fat (g)- sat fat g
2.5; Protein (g)- protein g 9; Monounsaturated Fat
(g)- 10; Carbohydrates (g)- carbs g 39;
Polyunsaturated Fat (g)- 2; Sodium (mg)- sodium mg
550; Cholesterol (mg)- cholesterol mg 0; Fiber
(g)- fiber g 6;
Originally Submitted
7/20/2014
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