Minestrone
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Ingredients
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 medium carrots, peeled and cut into 1⁄2 -inch pieces
1 large zucchini, cut into 1⁄2 -inch pieces
2 cups fresh or canned whole, peeled Roma tomatoes
4 cups good-quality chicken stock
2 cups cooked white navy beans
3⁄4 cup cooked pasta, such as fusilli or macaroni
1 cup fresh spinach leaves, chopped
Coarse salt and freshly ground pepper, to taste
Parmesan cheese, optional
In large, heavy saucepan, heat oil over medium-high heat. Add onion, garlic, oregano, thyme, rosemary and carrots; cook for 8 to 10 minutes. Add zucchini and cook 2 minutes. Add tomatoes and chicken stock; bring to boil. Stir to break up tomatoes; lower to simmer. Add beans and cook 15 minutes or until vegetables are soft. Stir in cooked pasta and cook for 5 minutes. Add spinach and season with salt and pepper. Ladle into bowls and serve with parmesan cheese, if desired. Serves 6 to 8.
