Mark'S Minestrone
Ingrédients
- 1 can chickpeas
- 1 can kidney beans
- 2 c. cooked pasta shells
- 2 c. chopped tomatoes
- 3 Tbsp. olive oil
- 5 to 10 crushed garlic cloves
- 2 c. chopped onion
- 2 c. cubed or sliced carrots
- 2 c. zucchini
- 6 c. vegetable stock
- 16 oz. green beans
- 1 c. green pepper, sliced
- 1 tsp. salt (to taste)
- 1/2 tsp. black pepper
- 2 tsp. oregano
- 2 tsp. tarragon
- 2 tsp. ground rosemary
- 2 Tbsp. basil
- 4 c. tomato puree
- 1/2 c. dry red wine
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 51kcalCalories
- 2.1gProtéines
- 1.0gGras
- 7.5gGlucides
- 2.2gSucres
- 1.6gFibres
- 0.44gSel
Instructions
1. Saute garlic and onion in olive oil until translucent.
2. Add salt, pepper, basil, oregano, tarragon, rosemary, carrots and wine.
3. Cover and cook 5 to 10 minutes, stirring occasionally.
4. Add green pepper, stock, puree and beans.
5. Cover and simmer 30 minutes.
6. Add chopped tomatoes, cooked pasta and zucchini and simmer for another 15 minutes.
7. Makes 6 quarts.
