Seafood Minestrone

Created by Executive Chef Javier Rios, CEC, CDM, CFPP
Classic Residence by Hyatt in Hollywood
Serves 10

• 4 strips bacon—diced
• 1 large onion—chopped
• 1/2 pound cabbage—chopped
• 1/2 pound carrots—diced
• 1/2 pound celery—diced
• 1/4 pound fresh spinach
• 1/4 pound green beans
• 2 cans diced tomatoes
• 4 ounces garlic—minced
• 3 quarts low-sodium beef broth
• 2 cans red beans
• 2 each bay leaves
• 3 ounces cornstarch
• 3 ounces water
• 1/2 pound shrimp—tiny or tidi
• 1/4 pound macaroni
• 1/4 pound fresh basil—chopped
• Pinch salt—to taste
• Pinch black pepper—to taste
• 1/2 cup parsley—chopped

1. Cook bacon until crisp.
2. Remove bacon.
3. Sauté all vegetables and garlic in bacon fat until tender.
4. Add bacon, beef stock, red beans and bay leaves.
5. Bring to a boil.
6. Mix cornstarch and water into a smooth paste then add to soup.
7. Cook for 10 minutes.
8. Add shrimp, macaroni and fresh basil.
9. Season with salt and pepper.
10. Garnish with chopped parsley.