Minestrone soup- YUM!!!
It's even better the next day!
Plus, use whatever you have in your frig or freezer or even canned. I would loved to have used kale, but I had used it all up. If you have zucchini or squash, add it. Sweet potatoes-perfect!
I used a whole grain noodle and you could use a gluten free rice noodle as well.
Are you vegetarian? Sub vegetable broth, add wine.
This recipe is so versatile, no wonder it began as a peasant food for the poor in early Italy. It enabled homes th
Also seen on Salted Nuts
Ingredients1 onion ( large, diced )
2 carrots ( 2-3 carrots, diced )
2 celery ( 2 stalks, diced )
3 clove(s) garlic ( minced )
1 yellow sweet peppers ( diced )
1 red peppers ( diced )
2 tablespoons Olive oil
8 cups chicken broth ( or vegetable broth )
1 Can (16 oz) pureed tomatoes ( I used my own-I froze from last summer )
2 potatoes ( 2-3 small potatoes, diced )
1 teaspoon dried basil
1 teaspoon oregano ( dried )
1 Can (8 oz) green beans ( drained )
1 Can (8 oz) kidney beans ( red or white, rinsed and drained )
2 cups pasta, plain, uncooked
to taste salt
to taste black pepper
to taste parmesan cheese
DirectionsIn a large stock pot, heat to medium 2 tbsp Extra virgin olive oil, pour in all the vegetables and stir and saute for 8-10 minutes until softened.
Add the tomatoes and broth and bring to a boil. Reduce and simmer for 25-30 minutes.
Add in basil and oregano, potatoes and beans and simmer another 15-20 minutes, until potatoes are almost tender.
Taste and add salt & pepper to taste.
Either cook pasta separately and set aside or simmer in soup (it makes for a much heartier soup and really thickens it-that's how my family likes it).
Otherwise, serve a portion of cooked pasta in a soup bowl and ladle the soup over it. Serve with Parmesan cheese grated on top and a good hearty bread like sourdough or french bread.