In the United States, January is known as National Soup Month. In this episode, Chef Aaron Ware will be instructing you how to prepare the classic Italian soup Minestrone.

Makes 3 servings

½ fl oz Olive Oil
2 oz Onion, sliced thin
1 oz Celery, small dice
1 oz Carrot, small dice
¼ tsp Garlic, chopped
1 oz Green Cabbage, shredded
1 oz Zucchini, medium dice
2 oz Canned Tomato
2 ½ c Water
1 tsp Basil
1 Bay Leaf
¾ oz Macaroni, cooked
3 oz White Beans
½ tbsp. Parsley, chopped
to taste Salt
to taste Pepper
as needed Parmesan Cheese

1. Heat the oil in a heavy pot over medium heat.
2. Add the carrots, celery, onion, and salt and pepper. Sweat them in the oil until almost tender. Do not brown.
3. Add the zucchini, cabbage, tomatoes, and basil. Stir to mix the vegetables. Continue to sweat another 5 minutes.
4. Add the water, bring to a boil, reduce heat, and simmer until the vegetables are almost cooked.
5. Add the bay leaf, pasta, and beans and continue to simmer until fully cooked.
6. Adjust the seasoning and remove bay leaf.
7. Just before service, top with Parmesan cheese and parsley.

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