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Maggiano's LITTLE ITALY MINESTRONE

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 Tablespoon WHOLE BUTTER

  3. 1/2 Cup SPANISH ONION,

  4. 1/2 Cup WHOLE CARROTS,

  5. 1/2 Cup CELERY,

  6. 1 1/2 Tablespoon DRY OREGANO

  7. 2 Tablespoon FLOUR

  8. 4 Tablespoon GARLIC , MINCED

  9. 1 Quart CHICKEN BROTH

  10. 1 Cup MARINARA SAUCE

  11. 1/2 Cup IDAHO POTATO,

  12. 1 1/2 Cup DICED TOMATOES, CANNED

  13. 1/4 Cup ZUCCHINI,

  14. 1/4 Cup YELLOW SQUASH,

  15. 1/2" DICED

  16. 1 Cup GARBANZO BEANS,CANNED (DRAINED)

  17. 2 Cups ROMAINE LETTUCE, WASHED,

  18. 1" DICE (OUTER LEAVES ONLY)

  19. 1/4 Cup FRESH BASIL, DE-STEMMED, CHOPPED

  20. 1/4 Cup ROMANO CHEESE, GRATED

  21. 6 Tablespoon PARMESAN CHEESE, GRATED

  22. SALT & GROUND BLACK PEPPER TO TASTE

Instructions Jump to Ingredients ↑

  1. SAUTE ONIONS, CARROTS, CELERY, OREGANO IN BUTTER OVER MEDIUM HEAT UNTIL TENDER.

  2. ADD FLOUR AND STIR TO INCORPORATE TO FORM ROUX.

  3. ADD MINCED GARLIC, CHICKEN BROTH, MARINARA SAUCE, POTATOES, and TOMATOES; BRING TO A BOIL. REDUCE HEAT TO SIMMER.

  4. ADD ZUCCHINI, YELLOW SQUASH, GARBANZO BEANS. ADD SALT and PEPPER TO TASTE; SIMMER FOR 20 MINUTES.

  5. STIR IN ROMAINE, BASIL, ROMANO and PARMESAN CHEESE.

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