Little Italy Minestrone Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1/2 cup diced onion
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1/2 teaspoon dried oregano
• 1 teaspoon flour
• 1 garlic clove, peeled and minced
• 4 cups chicken stock
• 2 cups marinara sauce
• 1 small baking potato, diced
• 2 plum tomatoes, diced
• 1 medium zucchini, diced
• 1 yellow squash, diced
• 1/2 cup canned chick-peas, drained
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 romaine lettuce leaves, diced
• 1/4 ounce fresh basil leaf, chopped
• 1/4 cup grated parmesan cheese, plus some
• parmesan cheese, for garnish
• 1/2 cup tubetti pasta

Recipe

• 1 in a large stock pot, melt butter over low heat. add onion, carrot,.
• 2 celery and oregano. cook, covered, until vegetables are soft but not.
• 3 browned, about 20 minutes.
• 4 add flour and stir to form a paste. add garlic, chicken stock, marinara.
• 5 sauce, potato and tomatoes. raise heat and bring mixture to a boil.
• 6 add zucchini, yellow squash, chick-peas, salt and pepper. reduce heat.
• 7 to medium-low and simmer, uncovered, for 20 minutes.
• 8 stir in romaine, basil and 1/4 cup parmesan cheese. remove from heat and.
• 9 let cool to room temperature. refrigerate for 12 to 24 hours.
• 10 reheat soup over medium-low heat. meanwhile, cook pasta according to.
• 11 package directions.
• 12 divide pasta among individual serving bowls and ladle hot soup over pasta.
• 13 serve with parmesan cheese.