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Tuscan Style Minestrone

Minestrone means “Big Soup” and there is no one recipe that can contain all the variations. A Minestrone is more like a veggie smorgasbord served up in a soup so feel free to add whatever veggies you desire. You can also throw in pasta or rice or both! The Tuscan style is to thicken the Big Soup by a puree of beans. I’ve tried to figure out how I’d make it if I weren’t serving 120 people so the quantities are just an estimation.

  • Olive Oil

  • 1 Onion, Finely Chopped

  • 2 Carrots, peeled and finely Chopped

  • 1 Clove of Garlic, Minced

  • 2 Celery Stalks with leaves, Finely Chopped

  • Parmigiano-Reggiano cheese rinds, cut into small pieces

  • Beef Stock – enough to cover and cook the veggies

  • 1 can Italian style Peeled Tomatoes - chopped

  • 1 Large Potato, Peeled and Diced

  • 2 Zucchini, Cut Into Small Cubes

  • 1 can cut Green Beans

  • 2 cans Great Northern beans –pureed one can of beans in food processor

  • 1 Pound Spinach, Chopped

  • Salt and pepper

  • Juice of one small lemon

In a soup pot, heat the oil, then sauté the onion, celery, carrots and garlic until soft.
Add the potatoes, tomatoes, cheese and stock.
Cook partially covered for about 30 minutes over low heat.
Add the zucchini, cover and simmer until vegetables are tender.
Add the green beans, add white bean and spinach and simmer until heated
Season with salt and pepper and lemon juice .
Serve with a drizzle of good quality olive oil.