Makes:
12 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
Ingredients
1
medium onion, processed, use Cone #3
431⁄2
ounces
vegetable broth
(1.3
L)
2
large carrots, sliced or waffled, use Cone #4 or #5
2
medium leeks (white parts only), sliced, use Cone #4
1
large potato, processed, use Cone #3
1
rib celery, sliced, use Cone #4
141⁄2
ounces
diced tomatoes, undrained
(411
g)
1
cup
green beans, broken into 1-inch (2.5-cm) pieces
(110
g)
1⁄2
cup
zucchini, processed, use Cone #3
(62
g)
1⁄3
cup
shell-shaped pasta (or other pasta such as egg noodles, broken into pieces)
(25
g)
15
ounces
white kidney beans, canned, drained and rinsed
(425
g)
salt and pepper, to taste, optional
grated Parmesan cheese, for garnish (optional)
Directions:
- Preheat electric roaster to 250°F/120°C. When several drops of water sprinkled on pan skitter and dissipate, add onion and sauté until tender.
- Add vegetable broth and bring to a rolling simmer. Add carrots, leeks, potatoes, celery, tomatoes, green beans and zucchini. Return to a rolling simmer. Cover, reduce heat to low and cook for 30 minutes or until vegetables are tender.
- Add noodles and kidney beans and stir to combine. Cover and continue to simmer for 15 minutes until noodles are done. Add salt and pepper, to taste.
- Serve with Parmesan cheese as garnish, if desired.
Tips:
- Season minestrone with chopped fresh herbs, such as parsley, oregano or basil.
Directions
Tips
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