Rustic Harvest Minestrone скачать в хорошем качестве

Rustic Harvest Minestrone

A comforting bowl of farm-fresh vegetables, savory beans, and pasta simmered together in a warm, herb-infused broth and aged Parmesan. Ingredients Base: 2 tbsp olive oil 1 medium onion, diced 2 carrots, sliced 2 celery stalks, chopped 3 cloves garlic, minced Vegetables: 1 zucchini, diced 1 potato 1 cup green beans, chopped 1 (14.5 oz) can diced tomatoes 2 tbsp tomato paste 6 cups vegetable broth 1 (15 oz) can cannellini beans, drained & rinsed 1 cup kidney beans, drained & rinsed 1 cup small pasta (ditalini or small shells) 1 cup fresh cabbage or spinach Seasoning: 1 tsp dried oregano 1 tsp dried basil ½ tsp thyme 1 bay leaf 1-2 tsp Salt & black pepper to taste, start w/ 1 tsp adjust after final boil Optional: pinch red pepper flakes Finish: ¼ cup freshly grated Parmesan cheese 1–2 tbsp fresh parsley, chopped Squeeze of fresh lemon juice Instructions: Do Not Boil - only simmer on low to medium heat. Build the flavor base Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook 1 minute. Create the broth Add diced tomatoes, tomato paste, broth, beans, oregano, basil, thyme, bay leaf, salt, and pepper. Bring to a medium simmer. Layer the vegetables: Add potato. Cook 5 minutes. Stir in zucchini and green beans. Cook 3–4 minutes. Stir in the cabbage. Simmer on low to medium heat for 10 minutes. Taste and add more salt if needed Reduce the heat to low and simmer 15–20 minutes. Add pasta Stir in pasta and cook until al dente (according to package instructions). If using Spinach - Stir in spinach until wilted. Remove bay leaf. Add lemon juice. Taste and adjust seasoning. Ladle into bowls and top with Parmesan and parsley.