In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
INGREDIENTS (for 1 servings):
- 6 potatoes, peeled and cubed
- 6 carrots, chopped
- 4 stalks celery, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans
- 3/4 cup tomato paste
- 2 1/2 quarts water
- 1 1/2 cups seashell pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
PREPARATION:
In a large pot ombine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
Transfer soup to a food processor or blender and puree until smooth.
Return soup to pot and stir in pasta. If desired add additional water to thin soup. Stir in the oregano and basil. Season to taste with salt and pepper. Cook over medium heat unitl pasta is al dente. Serve hot topped with freshly grated Romano.