This weekend I decided to experiment without a recipe. As autumn is upon us, I wanted a soup that was hearty, but I didn’t really want tomatoes as the base since I’ve been eating them so much lately. I got inspired to make a Green Minestrone that I had eaten at Rustic Bakery a few months ago. I was surprised how good it turned out.
After getting a thumbs up from the table I thought I’d share it with all of you.
1 – 64 oz. container of organic chicken or vegetable broth
½ box of small shell pasta (Italian)
1 can – Canellini beans
5 small zucchinis – chopped
2 large carrots – chopped
2 shallots – finely chopped
1 cup fresh basil leaves
1 cup fresh parsley leaves
3 cups fresh spinach leaves
1. Preheat oven to 400 degrees. On a small baking sheet, arrange 2 zucchini’s and 1 shallot that have been mixed with 1 Tablespoon of olive oil as well as salt and pepper. Place in oven for 12-15 minutes until brown. Place roasted vegetables in blender with a cup of the broth, the parsley and the basil and mix until smooth.
2. Meanwhile, sauté the remaining zucchini, carrots and shallots in olive oil in a large pot until they turn golden brown. Add broth as well as the blended vegetables and herbs. Let simmer for 15 minutes. Add one can (16oz.) Canellini beans, ½ box of small shell pasta, and the rind of a parmesan cheese. Allow to simmer another 15 minutes. Five minutes before serving add 3 cups of fresh spinach.
3. Serve with shredded parmesan on top and a crusty French bread.
Photo and Recipe by Caitlin Flemming