Minestrone Soup Recipe
July 10th 2008 00:29
I speak a lot about Greece and my memories of the cuisine. But, I like Italian cuisine, too, Minestrone soup is one of my favorite soups. One of the beauties of it is that I can use whatever I have on hand as long as it follows the simple formula: pasta, vegetables, tomato paste, some sort of legume (kidney beans are my favorite). Served with a piece of crusty whole wheat bread and it's a complete, satisfying meal. And a glass of pinot noir doesn't hurt either.
For vegetables I like to use zucchini, broccoli, carrots, celery, spinach, and Brussels sprouts. But you could use anything - leeks, cauliflower, and sliced cabbage come to mind. It really depends on what's in season and what's in the house. That's the beauty of it!
Ingredients:
2 large carrots, peeled and chopped
3 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 zucchini, chopped
1 cup broccoli florets
1 cup spinach leaves
1 can crushed tomatoes
1 cup canned kidney beans, rinsed
8 cups water
1 cup small pasta like elbows or orzo
salt and pepper to taste
Fresh chopped parsley for a garnish
grated Parmesan cheese
Add vegetables, crushed tomatoes, kidney beans, and water in a large soup pot. Bring to a boil on high and then simmer on low for one hour. Add the pasta after one hour and cook until tender, about fifteen minutes. Spoon into bowls, sprinkle fresh parsley into each bowl, and top off with a little fresh grated Parmesan cheese. Serve with slices of crusty bread.
For vegetables I like to use zucchini, broccoli, carrots, celery, spinach, and Brussels sprouts. But you could use anything - leeks, cauliflower, and sliced cabbage come to mind. It really depends on what's in season and what's in the house. That's the beauty of it!
Ingredients:
2 large carrots, peeled and chopped
3 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 zucchini, chopped
1 cup broccoli florets
1 cup spinach leaves
1 can crushed tomatoes
1 cup canned kidney beans, rinsed
8 cups water
1 cup small pasta like elbows or orzo
salt and pepper to taste
Fresh chopped parsley for a garnish
grated Parmesan cheese
Add vegetables, crushed tomatoes, kidney beans, and water in a large soup pot. Bring to a boil on high and then simmer on low for one hour. Add the pasta after one hour and cook until tender, about fifteen minutes. Spoon into bowls, sprinkle fresh parsley into each bowl, and top off with a little fresh grated Parmesan cheese. Serve with slices of crusty bread.
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