Easy Minestrone Soup
Courtesy of Looks Like Homemade
Easy is this soup’s middle name (if it had a middle name). The minestrone soup is a family favorite and even though the recipe is made for one, go ahead and throw in all sorts of leftover vegetables to serve up bigger portions! The ingredient list doesn’t have to be exact, although minestrone soups commonly have beans, onions, celery, carrots, tomatoes, and stock. Best of all, as the author points out, you can easily use a vegetable stock instead of a chicken one to have a vegetarian version of the dish!
3 tablespoons olive oil
2 cloves garlic, minced fine
1/2 large onion, minced
5 stalks celery, chopped
4 carrots, chopped same size as celery
1 32-ounce container chicken broth
1 cup water
1 29-ounce can tomato sauce
1 15-ounce can kidney beans, drained & rinsed
1 15-ounce can green beans (or about 1 cup frozen)
2 zucchinis, quartered and sliced
1 teaspoon dried oregano
2 teaspoon dried basil
salt and pepper to taste
1 cup seashell or orichette pasta
2 tablespoons grated Parmesan cheese for topping
1. In a large pot, heat olive oil and saute garlic and onion for 3-4 minutes. Add in minced celery and carrots, saute for about 5 more minutes. Salt a bit to bring the liquid out in the vegetables.
2. Once the onions are translucent, add chicken broth, water and tomato sauce and bring to a boil, stirring every few minutes until it’s boiling well. Reduce heat to a simmer and add beans, green beans, zucchini, oregano, basil, salt and pepper. Simmer for 20-30 minutes, until the carrots are done.
3. Cook pasta separately until al dente. Add approximately 1/4 cup cooked pasta to the bottom of the bowl before ladling the vegetable soup over the top.
4. Top with a sprinkling of Parmesan cheese and serve with grilled cheese!
Posted on January 2, 2013