Chef Dan’s Childhood Favorite: Minestrone Soup
Ingredients:
2 oz. EVOO (Extra Virgin Olive Oil)
½ yellow onion, diced
1 tablespoon chopped garlic
Mixed vegetables (small, diced) frozen vegetables okay
1 tomato, small diced
¼ cup Marinara sauce
1 cup chicken stock
1 quart cold water
2 cups cooked pasta
2 tablespoons chopped fresh herbs (Italian parsley, basil & oregano) dry okay
1 roasted garlic clove, chopped fine
Sourdough bread bowls
Yield: ½ gal.
Method:
Add the olive oil to a medium-sized soup pot. Add the onions and sauté for about 1-2 minutes. Add the garlic, sauté for another 2-3 minutes and then add the vegetables and tomato and stir. Add the liquids, the marinara sauce and the roasted garlic to the pot and stir the soup. Adjust the seasoning with seasoning mix; you could add fresh cracked black pepper. Let simmer for about 15-20 minutes.
Hollow out the bread bowls, brush with olive oil and chopped garlic and brown the bread bowl off in the oven at 350° until toasted brown.
Add the soup to the bread bowls, and top with Parmesan cheese.
Enjoy!
