The Bove Family Minestrone Soup
Source of Recipe
Bove's of Vermont
List of Ingredients
1 jar Bove's Marinara Sauce
1 quart chicken broth
1 can pinto beans, drained
2 Tbs. olive oil
1 can diced tomatoes, drained
1/2 cup dry white wine
2 onions coarsely chopped
3 cloves garlic, peeled
4 cloves garlic, peeled & chopped
2 carrots, sliced
3/4 cup fresh or frozen broccoli florets
1/2 lb. cleaned, stemmed mushrooms, sliced
1 tsp. fresh rosemary (or 1/4 tsp. dried)
1 cup sliced fresh basil leaves
2 bay leaves
4 oz. ziti or similar pasta
freshly ground black pepper
1/2 cup Parmesan cheese
Salt to taste Recipe
In a large heavy-bottomed soup pot, heat olive oil and lightly brown onions and 3 whole cloves garlic. Add carrots and mushrooms, cook two more minutes, stirring constantly. Add chicken broth, Bove's Sauce, pinto beans, tomatoes, wine, broccoli, minced garlic, rosemary, bay leaves and salt to taste. Cover and simmer 1 hour. While simmering, cook pasta in another pot according to package directions for al dente, drain and set aside. Ten minutes before serving, add drained pasta to soup pot to warm thoroughly. Stir in fresh basil and season with a generous grinding of pepper. Serve with grated Parmesan.
Serves 6-8
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