97. Try making a new recipe each month - August

I looked up a ton of recipes today and settled on White Bean Minestrone.  I love love LOVE minestrone at Olive Garden but when I went to California Pizza Kitchen I tried a different rendition of this soup and loved it and the difference was the white beans that CPK used.  Erin and I took our cooking skills to the kitchen and sliced and diced our way to a very YUMMY soup! I was pretty impressed!!

White Bean Minestrone

Ingredients

1 large onion, diced

1 celery rib, diced

2 large carrots, sliced in half lengthwise and then sliced width wise into "half moons"

1 tbsp extra-virgin olive oil

2 large red potatoes, diced

1 zucchini, diced

1 14.5 oz can of diced tomatoes with basil and garlic

1 14.5 oz can of white beans (cannellini beans or Great Northern Beans), drained and rinsed

4 cups vegetable broth

Salt and pepper to taste

Directions

1.  Heat olive oil in a large saucepan over medium heat.

2.  Add the onion, celery, and carrots to the oil and saute for about 4 minutes, stir occasionally and bring to a boil

3.  Add the remaining ingredients (except the salt and pepper) to the saucepan.

Vegetable Broth

Tomatoes with Basil & Garlic

Zucchini and Red Potatoes

White 'Great Norther' Beans

4. Cover the soup and bring to boil

4.  Reduce the heat and simmer for about 20 minutes until the potatoes are tender.  Try not to overcook the potatoes so that they don't become mushy

5.  Taste the soup and add salt and pepper to your preference.

Tada!