Empty the Pantry Minestrone |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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It FINALLY got to be winter here & when I returned home I wanted soup! I DID NOT want to go back outside & thus this minestrone was born. Really yummmmm! Ingredients:
12 ounces boneless pork (i used lean shoulder) |
3 tablespoons olive oil |
2 onions, chopped |
5 celery ribs, chopped |
2 garlic cloves, minced |
1 tablespoon dried basil |
3 potatoes, medium, peeled & diced |
3 roma tomatoes, chopped |
28 ounces diced tomatoes |
3 zucchini, chopped |
1 cup fresh parsley, chopped |
8 cups chicken broth |
salt |
fresh ground black pepper |
Directions:
1. Freeze pork until firm but not frozen solid. Slice into 1/4 inch slices. Then cut these into smaller slices the width of your finger & 1/2 the length of your finger.
2. Heat oil in your favorite soup cauldron & toss pork slices in to brown.
3. Add onion, celery & garlic. Saute with pork until onion is translucent.
4. Add basil, potato & tomatoes. Add chicken broth & simmer for 45 minutes - 1 hour.
5. Add zuchini & parsley - simmer 30 minutes.
6. Serve with freshly grated Romano or Parmesan cheese & hot crusty bread (let it snow, let it snow, let it snow!).
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