Eiffel Tower Minestrone
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
- vegetable oil
- soup stock (about a 2:1 ratio of stock to marinara)
- marinara (see my meatball recipe for a recipe)
- coursely chopped spinach
- mixed beans (lentils etc.)
- finely diced celery
- finely diced onion
- finely diced carrot
- finely diced potato
- parmesan cheese
- parsely
- pasta (Eiffel Tower if ya got it, but any small sized pasta will do)
- salt and pepper
I made this using some Eiffel Tower pasta a student brought back for me from Paris. Tastes just like you're eating the real Eiffel Tower!!
I styled this after a minestrone I had in Florence that my wife and I still fondly remember to this day.
Add the onions to a pan of heated oil and sweat until translucent. Next drop in the carrots, potatos, and celery sweating more for a few minutes sprinkling a little salt and pepper. Add in the beans, parsely, and spinach cooking until the spinach slightly wilts.
Add in soup stock to cover slightly or add water and a boullion cube. To that add the marinara. It should be roughly 2 parts stock to 1 part marinara. Simmer until veg are soft.
Add in the cooked pasta and season with salt, pepper, and a sprinkle of parmesan to taste.
haha brilliant!