Amy Riolo: Hi! I am Chef Amy Riolo for Harris Teeter. Today, we are making Traditional Minestrone with frozen vegetables.
To begin we'll need:1 tablespoon extra virgin olive oil1 pound bag frozen chopped onions and peppers2 garlic cloves chopped5 cups low sodium chicken or vegetable stock2 large tomatoes, chopped1 pound frozen string beans, rinsed, thawed and drained1 pound frozen cauliflower, thawed and drained1 (15-ounce) can low sodium cannellini beans2 tablespoons balsamic vinegar1 cup whole wheat ditalini, orzo, or other small pastaSaltFreshly ground pepper1/2 cup freshly grated Parmesan cheeseLet's begin by heating a table spoon of olive oil in a large stockpot over medium heat and I am just going to go ahead and coat the bottom of the pan with the oil.
Next, we'll add a pound of frozen onions and peppers and saute them for 3-5 minutes or until they are tender. Then we'll add our two minced garlic cloves and cook for a minute longer and then I am going to add in my two large tomatoes, and you can use canned dice tomatoes for this if you prefer. Then we'll add in pound string beans, pound of cauliflower and cannellini beans.
Now just for a little bit of extra flavor I am going to add in to two tablespoons balsamic vinegar. Next, we'll pore in our five cups of chicken or vegetable stock. Trying to leave a little bit of room at the top because I know I am going to add in my pasta and that's going to absorb some of the liquid and then I am going to add some salt and pepper. Increase the heat to high and bring the mixer to a boil.
So now our soup is boiling and we are going to go ahead and just stir it and cover it and then we'll turn it down to low and we'll let it simmer for about 20 minutes or just until the vegetables are tender. You could see it's really thickened up too, the stock has kind of come down.
So I am going to go ahead and add in a cup of our uncooked pasta and I am going to bring it back up to a high, and I'm going to let it cook uncovered just like you would regular pasta. This is going to thicken up our soup and it will be ready in about 10 minutes.
I just put it in the plate and topped it with the little bit of Parmesan cheese and then set our rosemary sprig on the inside and the cheese is started to melt on top, so I am just going to give it a taste, and it's really delicious. It's light but because it has the pasta in it, it's so kind of hardy at the same time. So it's filling. You got a lot of healthy vegetables in it. I hope you are able to make this soup at home and enjoy it.