Celery & Parmesan Minestrone Soup 3/22/2018



Number Of Serves: 6 Serve(s)
Preparation Time: 35 min
Cooking Time: 45 min



Ingredients

2 tbsp. of extra virgin olive oil
1 cup of diced celery
cup of diced carrot
cup of diced onion
1 clove of garlic, chopped
1 tsp. of celery seeds
tsp. of ground pepper
3 14.5 oz. of cans of beef broth
2/3 cup of whole wheat orzo or ditalini pasta
1 14.5 oz. can of diced tomatoes
8.5 oz. can of corn and/or 8.5 oz. can string beans
cup of chopped celery leaves, divided
cup of packed grated Parmigiano-Reggiano cheese, plus more for serving




Procedure/Direction:
 

Heat oil in a large saucepan or soup pot over medium heat.

Add celery, carrot, onion, garlic, celery seeds, and pepper.

Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add broth and bring to a boil.

Add pasta and cook uncovered until the pasta is tender, 8 to 10 minutes.

Add tomatoes, chickpeas (or beans), half the celery leaves, and cup cheese.

Cook over medium heat until steaming hot, 3 to 5 minutes.

Ladle into bowls and garnish with the remaining celery leaves and a light dusting of cheese, if desired.