Summer Minestrone | Italian Food Forever | USA
In a large stockpot, heat the olive oil over medium heat and add the onions, carrots, and celery, and cook for 7 to 8 minutes. Add the garlic and coo…
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Grill pan
- Ladle
- Wooden spoon
- Serving bowl
- Spoon
Ingredients
- Basil pesto To taste
- Carrots 2 cups (about 2 large), cut into 1-inch pieces
- Celery 1 cup (about 2 stalks including leaves)
- Chopped fresh basil 1/3 cup
- Chopped fresh parsley leaves 1/3 Cup
- Cooked or canned Borlotti beans 2 cups
- Dried oregano 1 teaspoon
- Finely chopped Swiss chard 4 cups
- Garlic cloves 3 large, minced
- Grated Parmesan or Pecorino cheese To taste
- Green beans cut into 1-inch pieces 2 cups
- Grilled slices of crusty Italian bread To taste
- Olive oil 1/3 cup
- Onions 2 medium, finely chopped
- Salt
- pepper
- Small zucchini 5 to 6 (about 4 cups), cut into 1-inch pieces
- Vegetable or chicken broth 8 cups
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