Now that the chill is in the air and starting to get even chillier, it’s time to bring out the rib-sticking, hearty soup that Grandma made. Minestrone is one of the most popular Italian soups and is full of vegetables, beans and small soup pasta. It is easy to prepare and will fill you up on a brisk fall or winter day. In fact, minestrone is so good all year round. Let’s first take a look at what you’ll need and then we’ll look at the directions for the recipe. Personally, I love to put 2 types of beans plus small pasta called “Ditalini” in my soup as well as lots of veggies. Feel free to add other veggies or soup pastas like “Small Shells” if you wish. You will need a large saucepan and the ingredients listed below.
- 2 tbsp olive oil (I use extra virgin)
- 1 chopped medium yellow onion
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 7 cups vegetable broth
- 1 can drained cannellini beans
- 2 tbsp tomato paste
- 1 tbsp each of fresh chopped parsley & fresh chopped basil
- 1 bay leaf
- 2 medium fresh carrots, diced
- 1 small can chick peas, drained
- 1 cup dried soup pasta (I use ditalini)
- 1 small can tomatoes, (chopped & seeded) with liquid
- ½ cup green bean pieces
- 2 tsp of sugar
- Salt and pepper to taste
- ¾ cup grated Parmigiano cheese, to serve
- Heat the oil slowly in a large saucepan over medium heat.
- Add the chopped onion and garlic and cook over low heat, stirring occasionally until the onion is soft. Be careful not to burn them (about 5 minutes).
- Pour in the vegetable broth and increase the heat to medium.
- Add the cannellini beans, tomatoes with juice, tomato paste, sugar, green beans, carrots, celery, parsley, bay leaf, basil, pasta, and chickpeas.
- Cook for 25-30 minutes until vegetables are tender and pasta is al dente. Stoves may vary on cooking times.
- Season with salt and pepper. Lower the heat to simmer.
- Ladle the soup into warm bowls and serve immediately with parmigiano cheese on top.
Hope you’ve enjoyed this lazy afternoon recipe.
Perfect for your football weekend!
Have a great one, see you Tuesday!