The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

January 12, 2016

Maggiano’s Celebrates National Soup Month

For some of us, January goes well with staying cozy by the fire, warm blankets, and comfort food. Speaking of comfort food, it just so happens to be National Soup Month. We hope this awesome minestrone soup recipe warms you up! It yields 4 quarts making it great to enjoy now and freeze the rest to enjoy later.

2 ½ T Butter
½ cup Garlic, minced
1 cup Spanish Onion, diced – yellow onions are a great substitute
1 cup Carrots, diced
1 cup Potato, diced
½  cup Zucchini, diced
½  cup Yellow Squash, diced
3 Tbsp Fresh (or dried) Oregano, chopped
½ cup Fresh Basil, de-stemmed & chopped
2 quarts Chicken Broth
¼ cup Flour – you can make this with gluten free flour, too!
½ cup Romano Cheese, grated
¾ cup Parmesan Cheese, grated
3 cups Canned Diced Tomatoes
2 cups Canned Garbanzo Beans, drained
2 cups Marinara Sauce
1 quart Romaine lettuce, diced
Salt and pepper to taste

Sauté onions, carrots, celery, oregano in butter over medium heat until tender.
Add flour and stir to incorporate to form a roux.
Add minced garlic, chicken broth, marinara, potatoes and tomatoes; bring to a boil, reduce heat to simmer.
Add zucchini, yellow squash and garbanzo beans. Add salt and pepper to taste; simmer for 20 minutes.
Stir in romaine, basil, romano & parmesan cheese, serve and enjoy!

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