Minestrone con
conchiliette.
My wife threw together this beautiful vegetable soup. So healing and delicious.
In a large pot on medium heat add about 3 tablespoons of olive oil. Add 1 chopped shallot, 3 cloves of garlic, and 4-5 choped carrots. Sautee this for a few minutes. Add 4 cups of chicken stock, 4 cups of water, and 4 cups of tomato puree. Salt and pepper to taste. Bring to a boil, add 2 handfuls of chopped string beans, 2 chopped zucchini and 2 handfuls of spinach and then reduce heat to a simmer. Cook for about 20 minutes. At the end add 1 can of red beans and one can of white beans. Add a little fresh choped parsley at the end. Don’t overcook your vegetables. Cook the pasta on the side. Combine on a plate and serve with some crusty garlic bread. Top with some fresh grated cheese if you like. Serves about 12.
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