TRY THIS TONIGHT!

Nutritious and versatile, this classic Italian soup combines vegetables, beans and pasta for a easy dinner. By modifying the recipe and using seasonal vegetables, minestrone can be enjoyed all year round. For example, in the fall I use kale and pumpkin. During the winter I use cabbage and potatoes. In the spring, fresh peas and green beans and I love zucchini and fresh tomatoes with basil from my back yard garden in the summer.  After ladling steamy soup into bowls,  finish off with fresh Parmesan cheese and cold pressed olive oil to complete this hearty soup!

 

 
 

Serves: 4

Ingredients
  • 1 cup small shaped pasta
  • 6 cups organic chicken stock or homemade chicken stock
  • 2 tablespoons butter
  • 3 medium garlic cloves, smash and each cut in 1/2 lengthwise
  • 1 medium organic onion, finely chopped ( red, sweet- either one)
  •  2 stalks organic celery, chopped
  • 2  medium organic carrots, chopped
  • 1 tablespoon thyme leaves or oregano- which ever is on hand, fresh or dried
  • 1 (14-ounce) can organic cannelloni beans, drained and rinsed ( or any other bean, like garbanzo or kidney beans)
  •  1 -14 oz can organic chopped plum tomatos
  • 1 medium diced zucchini (green/yellow)
  • handful of kale or spinach
  • 1 large peeled and diced russet potato
  • Salt and freshly ground black pepper
  •  grated Parmesan
  • cold press olive oil

Instructions
  1. Bring a small pot of water to a boil. Add the pasta and cook until al dente and drain. You could cook pasta directly in soup pot ( one less pot to clean), although I cook it separately because the soup becomes too thick and starchy.
  2. In a soup pot add 2 tablespoons of butter on low heat. Saute onion, celery, carrots, and garlic till wilted. Add in tomatoes and zucchini and continue to saute for a few minutes. Pour in chicken broth.
  3. Add the chopped herbs. Raise the heat to a medium flame. Add the beans and potatoes. Bring to a simmer and cook until the potatoes are tender, 15 to 20 minutes, skimming any foam off the top of the soup. Season with salt and pepper to taste, add the cooked  pasta and continue to cook for 3 more minutes.
  4. Ladle soup into bowls and sprinkle some Parmesan cheese and olive oil on top.