Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.

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Tuscan Minestrone Soup




TUSCAN MINESTRONE SOUP
Bertucci's Brick Oven Copycat Recipe

1 yellow onion
2 lbs of carrots
3 stalks of celery
4 cloves of garlic
1 package of frozen spinach
1 can diced tomatoes
20 ounces chicken broth
1 cup of small pasta (like orzo)
1 tablespoon of fresh sage (can substitute dried)
salt, pepper and parsley to taste

Chop onion, carrots, celery and garlic. In a large soup pot saute chopped veggies in 1 tablespoon of olive oil. Add broth, beans, sage, salt and pepper and bring to a boil. Add pasta and simmer for 20 minutes Add frozen spinach and the can of diced tomato. Heat through.

2 comments:

  1. The directions say to add beans, but no beans are on the contents list--might be a good idea to describe the type and ammount

    ReplyDelete
  2. The directions say to add beans, but no beans are on the contents list--might be a good idea to describe the type and ammount

    ReplyDelete