Hi everyone, I experimented with this new soup recipe and I thought I would share.
It is a different take on a minestrone soup. A "Tuscan" version that is less tomato based. It turned out really well and I loved it! I served it with a olive oil and garlic crostini. Here's the recipe:
What You'll Need:
About 5 cups of chicken stock or vegetable stock (Two Quarts plus a little more)
2 zucchini (diced)
1 onion (diced)
5 carrots (diced)
2 yukon gold potatoes (diced)
1 red bliss potatoe (diced)
1 head of iceberg lettuce, shredded or roughly chopped
1 big handful of baby spinach
1 can of cannellini beans
Red pepper flakes
1 sprig of thyme
salt and pepper
olive oil
1/4 cup of grated parmesan cheese plus a little sprinkle for garnish
Once all vegetables are chopped, saute zucchini, onions, carrots, and potatoes in olive oil(You want enough olive oil to coat the bottom of the pan and the vegetables, about 1/4-1/2 cup.), salt and pepper until starting to get tender, about 10-12 minutes.
Next add the chicken stock and bring to a low boil.. Then add the iceberg lettuce, thyme, red pepper flakes(amount is a preference, I used a shake) and beans and let simmer for about 15 minutes of so.
Add spinach, and Parmesan cheese last, and bring to a low boil.
Pour into a bowl, and serve with a sprinkle of parmesean cheese on top.
Enjoy!
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