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Name: Minestrone
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 8 Onion Medium dice; 8 Carrots Medium dice; 8 Celery Medium dice; 3 to 4 Zucchini Medium dice; 1/2 cup Garlic Minced; 2 quarts Haricot Vert Tipped and cut into 1/2" pieces; 4 quarts White Beans (cooked); 2 pounds Elbow Macaroni Noodles; 2 cans Tomato Strips; 1/2 cup Tomato Paste; 2 to 3 Rosemary Sprigs Tied and bruised; 1 bunch Basil Stems Tied and bruised; 1/2 bunch Oregano Tied and bruised; 1 quart Parmesan Rind; 14 quarts Vegetable Stock/Water

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INGREDIENTS

8 Onion ; Medium dice
8 Carrots ; Medium dice
8 Celery ; Medium dice
3 to 4 Zucchini ; Medium dice
1/2 cup Garlic ; Minced
2 quarts Haricot Vert ; Tipped and cut into 1/2" pieces
4 quarts White Beans ; (cooked)
2 pounds Elbow Macaroni Noodles
2 cans Tomato Strips
1/2 cup Tomato Paste
2 to 3 Rosemary Sprigs ; Tied and bruised
1 bunch Basil Stems ; Tied and bruised
1/2 bunch Oregano ; Tied and bruised
1 quart Parmesan Rind
14 quarts Vegetable Stock/Water

INSTRUCTIONS

Sweat the onion, carrot and celery in blended oil until the veg begins to become tender. Season with salt and pepper.

Add tomato paste and garlic. Cook 5 to 10 minutes.

Add the zucchini and haricot vert and cook an additional 5 to 10 minutes. Adjust salt and pepper.

Add tomatoes, vegetable stock, Parmesan rind and herbs. Bring to simmer.

Simmer for 30 minutes.

Add elbow macaroni and simmer for about 10 minutes more.

Turn off heat. Add white beans and let sit for 15 minutes.

Adjust salt and pepper. May need some *red wine vinegar.

Remove the herbs and as much of the Parmesan rind as possible.

Transfer to containers and cool in ice bath.

NOTES

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Minestrone

8 Onion Medium dice
8 Carrots Medium dice
8 Celery Medium dice
3 to 4 Zucchini Medium dice
1/2 cup Garlic Minced
2 quarts Haricot Vert Tipped and cut into 1/2" pieces
4 quarts White Beans (cooked)
2 pounds Elbow Macaroni Noodles
2 cans Tomato Strips
1/2 cup Tomato Paste
2 to 3 Rosemary Sprigs Tied and bruised
1 bunch Basil Stems Tied and bruised
1/2 bunch Oregano Tied and bruised
1 quart Parmesan Rind
14 quarts Vegetable Stock/Water

Sweat the onion, carrot and celery in blended oil until the veg begins to become tender.  Season with salt and pepper.
Add tomato paste and garlic.  Cook 5 to 10 minutes.
Add the zucchini and haricot vert and cook an additional 5 to 10 minutes.  Adjust salt and pepper.
Add tomatoes, vegetable stock, Parmesan rind and herbs.  Bring to simmer.
Simmer for 30 minutes.
Add elbow macaroni and simmer for about 10 minutes more.
Turn off heat.  Add white beans and let sit for 15 minutes.
Adjust salt and pepper.  May need some *red wine vinegar.
Remove the herbs and as much of the Parmesan rind as possible.
Transfer to containers and cool in ice bath.

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Nutrition

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Serving Size: 1 Serving (6377g)
Recipe Makes: 1 Servings

Calories: 8262
Calories from Fat: 249 (3%)

Amt Per Serving		% DV

	Total Fat 27.6g	37 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 11g
Cholesterol 0mg		0 %
Sodium 1001.4mg		35 %
Potassium 23570.6mg		620 %
Total Carbohydrate 1622.6g		477 %
	Dietary Fiber 241.6g	966 %
	Sugars, other 1381g
Protein 404.9g		578 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8262

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