Season’s Fresh Herbs Star in Atlantic Shores Minestrone Soup. – Atlantic Shores Retirement Community
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Recipes

Season’s Fresh Herbs Star in Atlantic Shores Minestrone Soup.

Fresh herbs are in season and are the star of Chef Kyle’s Minestrone Soup, recently prepared for our residents during a Chef's Premier dinner. Mix in fresh dark leafy greens like spinach, kale, arugula or even thinly slice cabbage. Customize the recipe even more by changing the pasta to your favorite kind.

Yields1 Serving
Ingredients:
 8 oz elbow pasta, cooked
 1 lb sausage, mild, sliced
 6 cooked bacon, diced
 8 oz white onion, medium dice
 4 oz celery, medium diced
 8 oz carrots, peeled, medium diced
 2 tsp garlic, fresh, minced
 1 tsp thyme, fresh, removed for stem
 1 tbsp sage, fresh, chiffonade
 1 tsp rosemary, fresh, minced
 ½ tsp  salt, kosher
 8 oz diced tomatoes
 16 oz tomato sauce
 32 oz beef broth
 2 cups of water
 3  bay leaves
 3  medium Yukon potatoes, peeled, medium diced
 8 oz zucchini, medium diced
 10 oz kidney beans, drained and rinsed
 8 oz garbanzo beans
 10 oz great northern beans
1

Cook pasta according to box directions, drain and rinse, set aside.

2

In a large stockpot over medium heat add the Italian sausage. Cook until browned, and drain any excess fat.

3

Add the onion, carrots, and celery and continue to cook until the onions are translucent.

4

Add garlic, fresh herbs and salt and continue to cook for another minute.

5

Add beef broth, diced tomatoes, tomato sauce, water, bay leaves, and bring to a simmer over medium-high heat.

6

Add the diced potatoes and continue to cook for 5-7 minutes. Cook until the potatoes just barely start to soften.

7

Add the diced zucchini and continue to cook for another 5 minutes.

8

Add in the beans and simmer until potatoes and zucchini are cooked through but still firm.

9

Stir in the cooked pasta. Remove from heat.

10

 Serve warm with grated Parmesan cheese and your favorite bread

Ingredients

Ingredients:
 8 oz elbow pasta, cooked
 1 lb sausage, mild, sliced
 6 cooked bacon, diced
 8 oz white onion, medium dice
 4 oz celery, medium diced
 8 oz carrots, peeled, medium diced
 2 tsp garlic, fresh, minced
 1 tsp thyme, fresh, removed for stem
 1 tbsp sage, fresh, chiffonade
 1 tsp rosemary, fresh, minced
 ½ tsp  salt, kosher
 8 oz diced tomatoes
 16 oz tomato sauce
 32 oz beef broth
 2 cups of water
 3  bay leaves
 3  medium Yukon potatoes, peeled, medium diced
 8 oz zucchini, medium diced
 10 oz kidney beans, drained and rinsed
 8 oz garbanzo beans
 10 oz great northern beans

Directions

1

Cook pasta according to box directions, drain and rinse, set aside.

2

In a large stockpot over medium heat add the Italian sausage. Cook until browned, and drain any excess fat.

3

Add the onion, carrots, and celery and continue to cook until the onions are translucent.

4

Add garlic, fresh herbs and salt and continue to cook for another minute.

5

Add beef broth, diced tomatoes, tomato sauce, water, bay leaves, and bring to a simmer over medium-high heat.

6

Add the diced potatoes and continue to cook for 5-7 minutes. Cook until the potatoes just barely start to soften.

7

Add the diced zucchini and continue to cook for another 5 minutes.

8

Add in the beans and simmer until potatoes and zucchini are cooked through but still firm.

9

Stir in the cooked pasta. Remove from heat.

10

 Serve warm with grated Parmesan cheese and your favorite bread

Season’s Fresh Herbs Star in Atlantic Shores Minestrone Soup.