Tuscany Minestrone Lagulli | Just A Pinch Recipes
Heat oil in a large skillet - med. high heat. Saute carrots, onions, and garlic until soft (5-6 minutes until tender). Add stock, beans, tomatoes, rosemary fresh ground...
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Cooking tools:
- Pepper mill
- Grater
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 2-3 tablespoon(s) extra virgin olive oil
- 4-5 clove(s) garlic
- 6 sprig(s) celery leaves, chopped loosely
- 1 medium carrot, shredded
- 1/2 medium onion, sliced thin
- 32 ounce(s) vegetable stock
- 1 can(s) diced tomatoes (fresh is good), 14 oz
- 1 can(s) cannellini beans, 14 oz
- 1 tablespoon(s) rosemary, dried
- 1 teaspoon(s) basil, dried
- 1 teaspoon(s) dried red pepper flakes
- 1 tablespoon(s) garlic powder
- 16 ounce(s) spinach leaves (frozen) or 6 cups fresh baby spinach leaves
- 4 ounce(s) small bow-tie pasta
- dash(es) Parmesean cheese (optional)
- dash(es) fresh ground pepper
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