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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

MINESTRONE SOUP

Serves 8

1 large zucchini
2 leeks
1/4 cup olive oil
1 tablespoon butter
1 medium onion, diced
3 diced carrots
3 stalks diced celery
1/2 pound fresh green beans
1 clove garlic diced
3 (13 3/4 oz) cans beef broth
1 1/2 cups water
1 can diced tomatoes
1/2 teaspoon rosemary
1/2 teaspoon salt and pepper
1 1/2 teaspoon fresh basil (or 1/2 teaspoon. dried)
1 bay leaf
1 (1 pound) can white or red kidney beans, drained
1/2 cup dry elbows, tubetti, spaghetti or linguini broken into small pieces.
Garnish with : chopped basil, oregano, and italian parsley, (flat parsley) Parmesan cheese

Rinse and cut zucchini down the center and then lengthwise. Remove the green portions of the leeks, the base and the outer skin. Slice in 4 lengthwise, rinse and dice.
Heat oil and butter in a soup pot. Add onions and cook until golden. Then add carrots, celery, leeks and zucchini; cook for 5 minutes over low heat. Add green beans and garlic; cook for 1 minute.
Add broth, water and tomatoes with liquid. Add salt, pepper, basil, rosemary and bay leaf. Stir. Bring to a boil, then lower heat and simmer for 1/2 hour.
Add dry pasta and simmer for 30 minutes. Drain and rinse beans well and then add to soup. Mix well, simmer for 10 minutes and serve. Stir in chopped basil, oregano, and italian parsley, (flat parsley). Serve with grated Parmesan cheese.
Note: Shredded cabbage, diced potatoes, and coarsely chopped raw spinach, can also be added to minestrone. The Genoa minestrone has no tomatoes.


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