Minestrone is a classic Italian soup that is hearty, flavorful and incredibly satisfying. It can be prepared using a wide variety of vegetables, such as tomatoes, onions, carrots, zucchini, celery, bell peppers, and beans. The vegetables can either be cooked in the broth or added to the soup raw and cooked until tender. Minestrone can also include a variety of herbs and spices for added flavor, such as oregano, basil, garlic, and thyme. Most recipes also call for a starch such as pasta or rice, and a protein such as chicken, beef, or sausage. The finished soup is hearty and filling, making it an ideal meal for a cold winter’s night.
Ingredients
2 small onions, chopped
3 celery stalks, chopped
3 carrots, chopped
3 tbsp olive oil
3 cloves of minced garlic
6 cups low sodium chicken broth
1 28oz can whole, peeled, San Marzano tomatoes
1 15oz can red kidney beans, drained and rinsed.
1 lb green beans, cut into 1/2 inch pieces
2 medium zucchini cut into 1-inch chunks
1 tbsp parsley
1 tbsp oregano
1 tbsp basil
1 cup ditalini
parmesan cheese
Method
Pour the tomatoes, with their juices, into a blender and puree.
Over medium heat in a large stockpot heat the olive oil and then add the onion, carrots, and celery and saute for 10 minutes.
Add the green beans, garlic, parsley, oregano, and basil and cook an additional 3 minutes.
Add the zucchini, kidney beans, pureed tomatoes, and chicken broth to the pot, bring to a boil, and simmer for 40 minutes or longer, making sure the vegetables are tender.
When almost finished, add the pasta, salt to taste, and cook an additional 10 minutes.
Transfer to bowls and serve with parmesan.
