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Minestrone Soup

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Blue Apron recipe

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Ingredients

  • 3 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 1 white onion
  • 1 bunch asparagus (8 thick stalks)
  • Fresh fava beans (optional)
  • 1/4 cup Vegetable demi-glace
  • 1 14 oz can diced tomatoes
  • 1 cup Ditalini pasta
  • 1/4 cup parmesan cheese

Details

Preparation

Step 1

Peel and slice garlic
Slice carrots
Small dice celery
Small dice onion
Cut asparagus into 1/2" pieces
In cast iron pot heat olive oil on high
Add carrots, garlic,celery and onion
Cook 3-4 minutes until softened
Stir in vegetable demi glaze, canned tomatoes and 4 cups of water
Season with salt and pepper
Allow to come to a boil then simmer on low heat for 10-12 minutes
Blanch fava beans in boiling water for 1 minute, rinse under cold water and shell beans
Add pasta to the soup and cook about 10-13 minutes until al dente
Stir in half the parmesan cheese
Add asparagus and cook 1 minute longer
Serve with garnish of fava beans and rest of parmesan cheese

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