27 Dec Minestrone Soup
A classic Italian soup that is so flexible that it can handle a lot of variations in the ingredients. We strongly encourage playing with different seasonal vegetable additions. Just make sure to always include aromatics (onions and garlic), carrots, diced tomatoes (fresh or canned), a flavorful broth, beans (Cannellini or Borlotti), and small pasta (ditalini or small shells).
Ingredients
- 1/2 Leek, greens removed and diced
- 3 Garlic Cloves, minced
- 2 Carrots, diced
- 1 can Diced Tomatoes
- 6 cups Vegetable Broth
- 2 cups Cooked Cannellini Beans
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Dried Thyme
- 1 cup Small Pasta
- Salt and Pepper to taste
Directions
- In a large pot, heat olive oil over medium heat. Add the diced leeks, carrots, celery, and garlic. Cook for about 5 minutes or until the vegetables are softened.
- Pour in the vegetable broth, diced tomatoes with their juices and add the drained beans. Add dried oregano, basil, thyme, salt, and pepper. Stir to combine. Bring to a boil, then simmer for 15-20 minutes.
- Add the pasta and simmer until the pasta is cooked according to package instructions.
- Taste and adjust the seasoning if needed. Add more salt and pepper as desired.
- Serve hot, topped with Parmesan cheese.
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