Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Basic Minestrone Soup
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- #41930
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup extra virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
1 large onion, diced
2 medium carrots, sliced
2 ribs celery, diced
1 medium potato, peeled and diced
1 can (15 ounce size) diced tomatoes, undrained
1 teaspoon dried oregano
2 teaspoons salt
4 cups chicken broth
1 cup fresh or frozen corn
1 cup green beans, cut into 1-1/2" pieces
1 can (15 ounce size) kidney beans, rinsed and drained
1/2 cup chopped fresh basil (optional)
ground black pepper, to taste
Parmesan cheese, grated
directions
In a large soup pot over medium heat add olive oil, butter, garlic and onion. Saute until onion is soft. Add carrots, celery, potato and saute about 5 minutes more.
Add tomatoes, oregano, salt and chicken broth. Bring heat up to simmer.
Cover and cook 30 minutes.
Add corn, green beans and kidney beans and simmer for another 10 to 15 minutes.
Stir in fresh basil, black pepper, and serve with freshly grated parmesan on top.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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