Minestrone Soup

All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.
PREPARATION 30 MIN
COOKING 2 HOURS
SERVINGS 12
INGREDIENTS
- 1 onion, diced
- 1 leek (white part only), halved and sliced
- 2 carrots, diced
- 2 potatoes, diced
- 2 zucchini, diced
- 1 celery stick, diced
- 500 ml (2 cups) frozen peas
- 1 can (540 ml) white beans
- 1 can (500 ml) diced tomatoes
- 1 garlic clove, pressed
- 60 ml (¼ cup) olive oil
- 4 L (16 cups) chicken or vegetable broth
- Salt and pepper, to taste
- 1 bay leaf
- 30 ml (2 tbsp.) parsley
- 2 ml (½ tsp.) Provençal herbs
- 125 ml (½ cup) orzo
- Shavings of Parmesan
PREPARATION
- In a large pot, pour the oil and brown
the onion, leek, garlic, carrots, zucchini,
celery and potatoes.
Cook until slightly browned. - Add the herbs, spices, broth and
tomatoes. Simmer for two hours. - Add the frozen peas, canned white beans
that you will have previously drained and rinsed, and orzo
and cook for 30 minutes. - Serve hot, and sprinkle each bowl with a
little Parmesan shavings.
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