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Categories:
olive oil onion garlic carrot celery russet potatoes zucchini tomato chicken broth short macaroni thoroughly fresh basil salt fresh ground black pepper freshly grated parmigiano
Viewed: 30 - Published at: 9 years agoIngredients
- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 1 large garlic clove, minced
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 1 medium russet potatoes or 1 medium idaho potato, peeled and diced
- 1 medium zucchini, diced
- 1 cup canned chopped tomato, with juices
- 4 cups defatted chicken broth or 4 cups vegetable broth
- 1/4 cup short macaroni (such as tubetti or ditalini)
- 4 cups packed thoroughly rinsed roughly chopped spinach leaves (about 5 oz.)
- 1/2 cup chopped fresh basil
- salt
- fresh ground black pepper
- 2 tablespoons freshly grated parmigiano-reggiano cheese
Method
- Heat the oil in a heavy 4-quart saucepan over med-high heat.
- Add the onion, garlic, carrot, and celery and cook until they begin to soften, 2-3 minutes.
- Add the potato and zucchini and stir well to combine.
- Stir in the tomatoes and broth, turn the heat to high and bring to a boil.
- Decrease heat to med-low, partially cover the pan, and simmer, stirring occasionally, for 30 minutes.
- Add the macaroni and cook, stirring frequently to prevent it from sticking to the bottom, until it is tender, about 10 minutes.
- Add the spinach and basil, stir well to combine, and cook 5 minutes longer.
- Season with salt and pepper to taste.
- Serve with cheese.
