CHEF JEFF — ONE BYTE AT A TIME: MinestroneLeftover always are good in soup.
By: Herald Staff Report,
Leftover always are good in soup. Here’s the last of three meals using remnants from a Sunday dinner featuring roast pork and beans.
1 tablespoon olive oil
1 cup frozen chopped onion, thawed
4 ribs celery, chopped (about 2 cups)
3 cloves garlic, minced
½ teaspoon dried basil
½ teaspoon dried thyme
6 cups lower-sodium chicken or vegetable broth
1 14-ounce can diced tomatoes
¼ cup ditalini pasta
1 10-ounce box frozen peas and carrots, thawed
2 cups cooked red beans
1 pound zucchini, cut into 1-inch pieces
Grated Parmesan, for garnish
Heat oil in a large soup pot. Add the onion, celery, garlic, basil and thyme, and cook, stirring occasionally, until onion is soft and translucent, 4 to 5 minutes.
Add the broth and tomato and bring to a boil. Stir in the ditalini, reduce heat to simmer and add the peas and carrots and red beans; simmer 20 minutes.
Add zucchini and cook 10 minutes longer. Ladle into bowls and sprinkle with Parmesan.
Yield: 10 cups.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.