a
Lentil Minestrone
3 gallons
Ingredients
- 2 ribs celery, small diced
- 1 green pepper, small diced
- 1 red pepper, small diced
- 1 zucchini, small diced
- 1 yellow squash, small diced
- ½ head cabbage, julienne
- 1 Tbsp. chopped garlic
- 2 bay leaves
- 2 tsp. oregano
- 1 tsp. thyme
- 1 gallon prepared Liquid Vegetable Consommé Prep
- 1 lb. lentils
- 1 cup Ancini de Pepe
- 10 oz. spinach, chopped
- 2 cups plum tomatoes, small diced
- 2 Tbsp. Pesto Sauce
- ¼ cup parsley, chopped
- 1 gallon prepared RC Chicken Base of your choice
- 2 carrots, small diced
- 2 medium onions, small diced
- 3 Tbsp. olive oil
Instructions
- 1 Over medium high heat, saute the vegetables and chopped garlic for 3-5 minutes until slightly caramelized.
- 2 Add bay leaves, oregano, thyme, prepared Liquid Vegetable Consommé Prep, prepared Chicken Bases and lentils.
- 3 Bring to a boil and simmer for 15-20 minutes.
- 4 Add the Ancini de Pepe and simmer for an additional 15-20 minutes until lentils are tender and pasta is cooked.
- 5 Finish by adding the spinach, plum tomatoes, Pesto Sauce and parsley.