Peruvian Minestrone
Peruvian Minestrone
Directions
- Place all ingredients except the angel hair pasta and Parmesan cheese into a stock pot. Cook the ingredients over medium heat and bring them to a slow boil. Cook until veggies are slightly tender and then turn the heat to warm.
- In another pot, bring water and oil mixture to a rolling boil and add the angel hair pasta. Stir the pasta for 4 minutes and then place into strainer and run cold water over to shock the pasta. Add olive oil and set aside.
- Ladle the desired amount of soup into a bowl.
- Twist the pasta onto the fork and place it in center of the bowl of soup.
- Garnish with shaved Parmesan, serve and enjoy.
Ingredients
- 1 lb. Assoluti® Pasta, Angel Hair
- 3 cups beans, kidney
- 2 cups Chipotle Broth
- 2 Peak Fresh Produce® Carrot(s), diced
- 2 stalks Peak Fresh Produce® Celery, chopped
- 1 tbsp Peak Fresh Produce® Garlic, Clove(s), chopped
- 1 Peak Fresh Produce® Onion(s), diced
- 2 Peak Fresh Produce® Potato(es), diced
- 2 cups Peak Fresh Produce® Spinach, chopped
- 1 cup Peak Fresh Produce® Tomato(es), diced
- 2 Peak Fresh Produce® Zucchini, half moon
- 1/2 cup Ridgecrest® Bacon, Applewood Slice(s), chopped
- 2 Roma® Bay Leaf(ves), Dry
- 1 tsp Roma® Cheese, Parmesan, shaved
- 8 cups West Creek® Beef Broth, Canned
- 6 cups West Creek® Broth, Chicken
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
