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Dominic's 11 Minestrone Soup




Source of Recipe


Dominic's ll Pizza and Pasta Restaurant


Recipe Introduction


This is a deliciously filling yet light soup to enjoy for a light lunch or the beginning of dinner.




Recipe Link: http://sunsentinel.com

List of Ingredients




¼ cup olive oil

2 large yellow onions, coarsely chopped

3 medium carrots, coarsely chopped

3 ribs celery, coarsely chopped

2 medium baking potatoes, peeled and diced

2 medium zucchini, ends trimmed, seeded and diced (optional but good)

5 cups water

4 (1-cup-size) beef bouillon cubes, crushed, or 1 heaping tablespoon Better Than Bouillon Beef Base

1 (about 28-ounce) and 1 (about 14.5-ounce) can diced tomatoes, both undrained

1 cup ditalini pasta, cooked according to package directions

Salt and fresh-ground black pepper, to taste



Recipe



In a 5 ½- to 6-quart pot, heat the olive oil over medium-high heat. Saute the onions about 2 minutes or just until they are beginning to take on color. Add the carrots, celery and potatoes and saute about 2 minutes. Stir in the zucchini and saute a minute.

Add the water, beef bouillon cubes or base and both cans tomatoes. Bring to a boil, reduce the heat, cover, and simmer 1 1/2 hours, stirring occasionally. Add the cooked ditalini pasta, salt and pepper.

The soup can be made ahead, cooled and refrigerated up to 3 days. The pasta will absorb some of the liquid as it sits, so if it seems too thick after sitting, you can add some additional water or beef broth. Makes about 17 cups.