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Wednesday, October 26, 2016

Twist on Minestrone Soup
8-10 tomatoes
1 yellow onion
2 green bell peppers
1 table spoon chopped garlic
1 table spoon oregano
slice of parmesan cheese 
1/2” cup of black beans
1/2” cup of lentils
3 cups chicken stock
2 cups favorite pasta cooked al dente


Prep Beans
wash and soak beans over night


Start with a big soup pot
drizzle olive oil in the bottom
cut 6 of the tomatoes up into quarters (whatever size you think your blender of handheld blender can handle)
cut the yellow onion up and throw both the onion and the tomatoes 
in the pot on medium heat don’t let them burn
cut the green peppers up and throw them in there too….. 
stir- cook for 10 min on medium heat
while that is breaking down 


Prep more Tomatoes
cut the rest of your tomatoes up and lie them flat on a cookie sheet 
drizzle them with olive oil and garlic salt bake 360 for 15 minutes


back to the pot 
add garlic & oregano
add chicken stock
stir and cook for another 5-10 minutes
puree the soup mixture (with handheld or blender return to the pot)
add black beans & lentils
cut the rind off the slice of parmesan and add just the rind to your soup
stir and keep heat medium to low
watch and stir for the next 55 minutes


chop roasted tomatoes add to pot
grate the rest of your parmesan cheese add half of it to the pot
leave the rest for garnish


cook for 20-30 minutes
add your favorite al dente pasta stir and take off heat
ready to eat sprinkle fresh parmesan over the top.

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