Soups

Maryland Minnestrone

Maryland Minnestrone
 
Author:
Recipe type: Soup
Ingredients
  • 16 oz. can of backfin or claw crabmeat (pick through to make sure you get all the shell out)
  • 4 cups reduced-sodium chicken broth
  • 1 (28 oz.) can diced tomatoes
  • 1 (15 oz.) can cannellini beans, drained and rinsed thoroughly
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 3 cloves of garlic, finely diced
  • 1 large zucchini or crook-necked squash, chopped
  • 1 cup frozen corn, thawed
  • 2 cups cooked ditalini pasta
  • 2 tsp. dried oregano
  • 1 Tbsp. dried oregano
  • 1 tsp. dried thyme
  • ½ tsp. dried sage
  • 1 bay leaf
  • 1 Tbsp. Old Bay seasoning
  • 2 tsp. salt
  • Parmesan cheese, grated (optional)
  • Fresh basil, chopped (optional)
Instructions
  1. In a large soup pot, sauté carrot, celery, onion and garlic until onion is translucent and the carrot has begun to soften, about 3½ minutes on medium-high heat.
  2. Add the rest of the ingredients and bring soup to a boil, reducing the heat to medium-low and allow soup to simmer for about 20 minutes.
  3. Serve with grated Parmesan cheese and fresh basil if you like.